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"disqusTitle": "Bake Bread Like A Pioneer In Appalachia ... With No Yeast",
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"content": "\u003cfigure id=\"attachment_80800\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\" alt=\"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\" width=\"600\" height=\"449\" class=\"size-full wp-image-80800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\u003c/figcaption>\u003c/figure>\n\u003cp>by Glynis Board, \u003ca href=\"http://wvpublic.org/\">WVPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast\">The Salt at NPR\u003c/a> (4/23/14)\u003c/p>\n\u003cp>Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.\u003c/p>\n\u003cp>There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.\u003c/p>\n\u003cp>The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.\u003c/p>\n\u003cp>\"Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese,\" wrote J.C. Furnas in \u003cem>The Americans: A Social History of the US, 1587-1914\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, Brown herself bakes the bread. So does her friend, Jenny Bardwell, who owns \u003ca href=\"http://risingcreekbakery.com/\">Rising Creek Bakery\u003c/a> in Mt. Morris, Pa. And the two have become experts on this unusual loaf.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198425906/how-the-diy-butter-trend-got-churning\">neo-butter churners\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/13/146821976/diy-willy-wonka-turns-home-into-chocolate-factory\">cacao bean grinders\u003c/a>, Bardwell and Brown are keeping a labor-intensive culinary tradition alive. And they're giving some members of their community who grew up on the bread a nostalgic taste of childhood.\u003c/p>\n\u003cp>Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.\u003c/p>\n\u003cp>The origins of the name are also unclear. One explanation is that pioneer women who crossed the country kept their starter dough warm in the salt barrel, kept atop the wagon wheel.\u003c/p>\n\u003cp>By day the sun would warm the salt, which would warm the starter. The bread could be made in the evening.\u003c/p>\n\u003cp>Another possibility: The starter was placed on a bed of rock salt in a box by the hearth.\u003c/p>\n\u003cp>Either way, the starter takes a long time to ferment.\u003c/p>\n\u003cp>\"Sometimes it's 9 hours, sometimes it's 11 hours,\" says Bardwell. \"You have to be really tuned into this bread. You have to kind of know how to recognize it when it's ready. Not an hour before, not an hour later.\"\u003c/p>\n\u003cp>Heat is critical. \"Salt rising Bread is primarily wild bacteria you're culturing with heat, about 105 to 115 degrees Fahrenheit,\" explains Bardwell. She believes the different bacteria interact when heated, raising the bread and giving it flavor and texture.\u003c/p>\n\u003cp>To find out more about the process, Brown and Bardwell headed to a lab at the University of Pittsburgh to visit pathologist Bruce McClane, who studies \u003cem>Clostridium perfringens\u003c/em> — one of the microbes that makes the bread rise.\u003c/p>\n\u003cp>\"We walk in and [the lab] smelled just like salt rising bread!\" Bardwell says, referring to the strong smell of the starter, which some people liken to rotten cheese.\u003c/p>\n\u003cp>The microbe is ubiquitous, they learned — and McClane told them it can be responsible for medical conditions such as gangrene and diarrhea. But the strains in the bread do not usually cause food poisoning, he says. And baking the microbes \"significantly\" reduces their number, \"to the point where they should not be a threat.\"\u003c/p>\n\u003cp>The two bakers collaborated with McClane and family medicine professor Greg Juckett on an \u003ca href=\"http://mediad.publicbroadcasting.net/p/wvpn/files/201404/microbiologySRB.pdf\">article\u003c/a> for the \u003cem>West Virginia Medical Journal\u003c/em> to highlight how SRB has no history of causing any problems.\u003c/p>\n\u003cp>Meanwhile, the small bakery on the bank of Dunkard Creek is one of the only places in the country that produces the bread, selling it in the shop and shipping out hundreds of loaves each week. Customers surveys reveal that they like to toast the bread and eat it with butter, or drizzle milk and brown sugar on top, or dip it in sweet coffee.\u003c/p>\n\u003cp>And for many who grew up with salt rising bread, the bakery offers a welcome taste of the past without having to prepare the time-consuming loaf.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Salt Rising Bread\u003c/h3>\n\u003cp>There are a half-dozen or so recipes for the pioneer bread on the Internet. This one is featured on Susan Brown's \u003ca href=\"http://home.comcast.net/~petsonk/\">website\u003c/a> and comes from Pearl Haines, a Pennsylvania woman who started making the bread when she was about five years old and baked it for nearly 90 years. (Haines passed away this year.) Her starter, or \"raisin,\" as she called it, uses fewer ingredients than most recipes and has no sugar or salt.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 teaspoons cornmeal\u003c/p>\n\u003cp>1 teaspoon flour\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>1/2 cup scalded milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk onto dry ingredients in an ungreased quart glass jar or metal, glass, or pottery bowl that holds about four cups. Stir. Cover with saran wrap — and punch a hole in the wrap to keep it from sinking.\u003c/p>\n\u003cp>Keep starter warm, at 105-115 Fahrenheit, overnight until foamy. Three suggestions: 1) Wrap the bowl in a heating pad at the lowest setting, then wrap a towel around it. 2) Set the bowl in an electric skillet with about half an inch of water, set at the lowest temperature. 3) Put it in an oven if there's a light bulb inside that's about 60 watts and you can keep the bulb turned on, or if the oven has a \"proof\" setting.\u003c/p>\n\u003cp>Brown suggests having a thermometer on hand to check the starter's temperature several times during the rise.\u003c/p>\n\u003cp>After \"raisin\" has foamed and has a \"cheesy\" smell, put it in a medium-size bowl. Add 2 cups of warm water, then enough flour (about 1 1/2 cups) to make a thin pancake-like batter. Stir and let rise again until foamy. This usually takes about 1 1/2 to 2 hours. Monitor the temperature during this stage as well.\u003c/p>\n\u003cp>Next, for each loaf you want to make, add one cup of warm water and 2 to 3 cups of flour (enough to be able to form the dough into a ball). Shape the dough into a loaf and place in a small loaf pan (about 8 1/2 inches by 4 1/2 by 2 1/2) greased with butter, Crisco, Pam or oil.\u003c/p>\n\u003cp>Let rise 2 to 3 hours. (If it doesn't rise at that point, you'll likely have to start over, Brown says.)\u003c/p>\n\u003cp>Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the loaf is a light golden color and sounds hollow when tapped.\u003c/p>\n\u003cp>The bread has a long shelf life. \"It can keep on your counter for a good week or ten days without going bad,\" says Brown, \"and if you put it in your refrigerator it'll keep for another couple of weeks.\"\u003c/p>\n\u003cp>If you encounter any problems, Brown invites you to email her at srbwva@gmail.com. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80800\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\" alt=\"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\" width=\"600\" height=\"449\" class=\"size-full wp-image-80800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\u003c/figcaption>\u003c/figure>\n\u003cp>by Glynis Board, \u003ca href=\"http://wvpublic.org/\">WVPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast\">The Salt at NPR\u003c/a> (4/23/14)\u003c/p>\n\u003cp>Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.\u003c/p>\n\u003cp>There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.\u003c/p>\n\u003cp>The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.\u003c/p>\n\u003cp>\"Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese,\" wrote J.C. Furnas in \u003cem>The Americans: A Social History of the US, 1587-1914\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Brown herself bakes the bread. So does her friend, Jenny Bardwell, who owns \u003ca href=\"http://risingcreekbakery.com/\">Rising Creek Bakery\u003c/a> in Mt. Morris, Pa. And the two have become experts on this unusual loaf.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198425906/how-the-diy-butter-trend-got-churning\">neo-butter churners\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/13/146821976/diy-willy-wonka-turns-home-into-chocolate-factory\">cacao bean grinders\u003c/a>, Bardwell and Brown are keeping a labor-intensive culinary tradition alive. And they're giving some members of their community who grew up on the bread a nostalgic taste of childhood.\u003c/p>\n\u003cp>Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.\u003c/p>\n\u003cp>The origins of the name are also unclear. One explanation is that pioneer women who crossed the country kept their starter dough warm in the salt barrel, kept atop the wagon wheel.\u003c/p>\n\u003cp>By day the sun would warm the salt, which would warm the starter. The bread could be made in the evening.\u003c/p>\n\u003cp>Another possibility: The starter was placed on a bed of rock salt in a box by the hearth.\u003c/p>\n\u003cp>Either way, the starter takes a long time to ferment.\u003c/p>\n\u003cp>\"Sometimes it's 9 hours, sometimes it's 11 hours,\" says Bardwell. \"You have to be really tuned into this bread. You have to kind of know how to recognize it when it's ready. Not an hour before, not an hour later.\"\u003c/p>\n\u003cp>Heat is critical. \"Salt rising Bread is primarily wild bacteria you're culturing with heat, about 105 to 115 degrees Fahrenheit,\" explains Bardwell. She believes the different bacteria interact when heated, raising the bread and giving it flavor and texture.\u003c/p>\n\u003cp>To find out more about the process, Brown and Bardwell headed to a lab at the University of Pittsburgh to visit pathologist Bruce McClane, who studies \u003cem>Clostridium perfringens\u003c/em> — one of the microbes that makes the bread rise.\u003c/p>\n\u003cp>\"We walk in and [the lab] smelled just like salt rising bread!\" Bardwell says, referring to the strong smell of the starter, which some people liken to rotten cheese.\u003c/p>\n\u003cp>The microbe is ubiquitous, they learned — and McClane told them it can be responsible for medical conditions such as gangrene and diarrhea. But the strains in the bread do not usually cause food poisoning, he says. And baking the microbes \"significantly\" reduces their number, \"to the point where they should not be a threat.\"\u003c/p>\n\u003cp>The two bakers collaborated with McClane and family medicine professor Greg Juckett on an \u003ca href=\"http://mediad.publicbroadcasting.net/p/wvpn/files/201404/microbiologySRB.pdf\">article\u003c/a> for the \u003cem>West Virginia Medical Journal\u003c/em> to highlight how SRB has no history of causing any problems.\u003c/p>\n\u003cp>Meanwhile, the small bakery on the bank of Dunkard Creek is one of the only places in the country that produces the bread, selling it in the shop and shipping out hundreds of loaves each week. Customers surveys reveal that they like to toast the bread and eat it with butter, or drizzle milk and brown sugar on top, or dip it in sweet coffee.\u003c/p>\n\u003cp>And for many who grew up with salt rising bread, the bakery offers a welcome taste of the past without having to prepare the time-consuming loaf.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Salt Rising Bread\u003c/h3>\n\u003cp>There are a half-dozen or so recipes for the pioneer bread on the Internet. This one is featured on Susan Brown's \u003ca href=\"http://home.comcast.net/~petsonk/\">website\u003c/a> and comes from Pearl Haines, a Pennsylvania woman who started making the bread when she was about five years old and baked it for nearly 90 years. (Haines passed away this year.) Her starter, or \"raisin,\" as she called it, uses fewer ingredients than most recipes and has no sugar or salt.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 teaspoons cornmeal\u003c/p>\n\u003cp>1 teaspoon flour\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>1/2 cup scalded milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk onto dry ingredients in an ungreased quart glass jar or metal, glass, or pottery bowl that holds about four cups. Stir. Cover with saran wrap — and punch a hole in the wrap to keep it from sinking.\u003c/p>\n\u003cp>Keep starter warm, at 105-115 Fahrenheit, overnight until foamy. Three suggestions: 1) Wrap the bowl in a heating pad at the lowest setting, then wrap a towel around it. 2) Set the bowl in an electric skillet with about half an inch of water, set at the lowest temperature. 3) Put it in an oven if there's a light bulb inside that's about 60 watts and you can keep the bulb turned on, or if the oven has a \"proof\" setting.\u003c/p>\n\u003cp>Brown suggests having a thermometer on hand to check the starter's temperature several times during the rise.\u003c/p>\n\u003cp>After \"raisin\" has foamed and has a \"cheesy\" smell, put it in a medium-size bowl. Add 2 cups of warm water, then enough flour (about 1 1/2 cups) to make a thin pancake-like batter. Stir and let rise again until foamy. This usually takes about 1 1/2 to 2 hours. Monitor the temperature during this stage as well.\u003c/p>\n\u003cp>Next, for each loaf you want to make, add one cup of warm water and 2 to 3 cups of flour (enough to be able to form the dough into a ball). Shape the dough into a loaf and place in a small loaf pan (about 8 1/2 inches by 4 1/2 by 2 1/2) greased with butter, Crisco, Pam or oil.\u003c/p>\n\u003cp>Let rise 2 to 3 hours. (If it doesn't rise at that point, you'll likely have to start over, Brown says.)\u003c/p>\n\u003cp>Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the loaf is a light golden color and sounds hollow when tapped.\u003c/p>\n\u003cp>The bread has a long shelf life. \"It can keep on your counter for a good week or ten days without going bad,\" says Brown, \"and if you put it in your refrigerator it'll keep for another couple of weeks.\"\u003c/p>\n\u003cp>If you encounter any problems, Brown invites you to email her at srbwva@gmail.com. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Quinoa Is Kosher For Passover, But Mom May Not Approve",
"title": "Quinoa Is Kosher For Passover, But Mom May Not Approve",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80235\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\" alt=\"Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/08/300248498/quinoa-is-kosher-for-passover-but-mom-may-not-approve\">The Salt at NPR Food\u003c/a> (4/8/14)\u003c/p>\n\u003cp>Passover is famously the holiday when Jews ask\u003cstrong>\u003c/strong> four questions at the ceremonial meal, most notably, \"Why is this night different from all other nights?\"\u003c/p>\n\u003cp>This year, there's a new answer: For the first time, the Orthodox Union, the ultimate authority on kosher foods, \u003ca href=\"http://www.ou.org/news/quinoa_kosher_for_passover_/\">has put\u003c/a> its \"kosher for Passover\" symbol on certain brands of quinoa.\u003c/p>\n\u003cp>Can other trendy ancient grains — like buckwheat, sorghum and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a> — be far behind?\u003c/p>\n\u003cp>To find out, we asked a rabbi. Or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, let's review the Passover rules. Five kinds of grains are prohibited: wheat, rye, barley, oats and spelt. Why? Because these grains begin to ferment and rise when they come into contact with water for 18 minutes.\u003c/p>\n\u003cp>In Hebrew, that rising grain is called \u003cem>chametz.\u003c/em> The Bible bans it during Passover as a reminder that when the Israelites fled Egypt, they left with unrisen dough in their packs.\u003c/p>\n\u003cp>So these grains can be used to make matzo, aka unleavened bread, as long as the baking process is under 18 minutes. Jewish law requires Jews to eat matzo on the first night of Passover, and it's the go-to carb for holiday meals for the entire week of celebrating.\u003c/p>\n\u003cp>But there's more to the Passover starch story. Over the years, Central and Eastern European Jews cooked up a bunch of additional complicated customs.\u003c/p>\n\u003cp>To avoid confusion over the grain ban, the rabbis prohibit foods that look like the forbidden grains or that can be ground into flour that resembles flour from a forbidden grain. Also banned: Foods that might intermingle with forbidden grains as they're grown or processed and packaged.\u003c/p>\n\u003cp>\"It's sort of a ... how might one say this ... obsessiveness,\" says food historian and ordained rabbi \u003ca href=\"http://www.gilmarks.com/\">Gil Marks\u003c/a>, author of \u003cem>The Encyclopedia of Jewish Food\u003c/em> and a James Beard award winner for his cookbook \u003cem>Olive Trees and Honey\u003c/em>.\u003c/p>\n\u003cp>Quinoa was, of course, not part of any longstanding forbidden list because up until recently, European Jews (and most people outside South America) hadn't heard of it. But in the past decade, quinoa has become a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">culinary superstar\u003c/a>, praised for its high protein content. It's not a true grain (defined as growing on grasses) but a so-called pseudo-cereal, related to spinach and tumbleweed.\u003c/p>\n\u003cp>So ... OK for Passover? Or not? Last winter, reports Rabbi Moshe Elefant, chief operating officer of \u003ca href=\"http://oukosher.org/\">Orthodox Union Kosher\u003c/a>, decided to check it out.\u003c/p>\n\u003cp>\"This rabbi went all the way to Bolivia and Peru,\" Elefant reports. \"He saw that quinoa grows near the top of the mountain and grain grows near the bottom of the mountain.\" Thus, there was no chance for the intermingling that might happen with crops planted near wheat. Another plus for quinoa, says Elefant: \"Many rabbis are of the opinion that anything that wasn't part of the original custom is not included in the custom.\"\u003c/p>\n\u003cp>All that was left for the rabbis was inspection of factories that package quinoa to see if forbidden grains are processed on the same equipment that processes it. And some passed. Those factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover.\u003c/p>\n\u003cp>\u003ccookbook author marks is a fan of quinoa for its texture and protein content. healthy tasty there nothing wrong with eating it on passover he says. uses to stuff cabbage combines dried cranberries pine nuts mint olive oil salad will even make pilaf rice the forbidden list in matzo ball soup not balls themselves adds body adds. what about say buckwheat like grain related rhubarb. chasidim permitted says marks. but notes rabbi elefant grown near wheat produces wheatlike flour. so sorry. no plans certify flour as kosher passover. millet href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum and other foods forbidden by custom are also not candidates to leap onto the \"OK\" list for similar reasons.\u003c/cookbook>\u003c/p>\n\u003cp>That's not the only big news in the kosher-for-Passover world this spring. The other development has to do with foods that were on the \"no way\" list for European Jews but deemed acceptable by Jews whose roots go back to Mediterranean or Arab countries, where food customs were more mellow.\u003c/p>\n\u003cp>Among the new items: popcorn, rice cakes and peanut butter. This year, the classic kosher food company Manischewitz has launched a line of U.S. products \"catering to the Sephardic tradition\" using the \u003ca href=\"http://manischewitz.com/kitni.html\">Kitni\u003c/a> brand. (It's a play on the Hebrew word for the forbidden lookalike products — \u003cem>kitniyot\u003c/em>.)\u003c/p>\n\u003cp>But the Jews of European background most likely won't choose to break with their tradition and indulge in the new Kitni products. Custom can be just as powerful as law, if not more so, says Rabbi Paul Plotkin, who chairs a \u003ca href=\"http://www.rabbinicalassembly.org/jewish-law/kashrut\">kashrut committee\u003c/a> for the Rabbinical Assembly, the body of Conservative rabbis. \"Most Jews would say, 'My mother would never put that on the table; no way I'm doing that,' \" he says.\u003c/p>\n\u003cp>Whichever foods you choose, get your shopping list ready. Passover starts Monday night. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Orthodox arbiters of kosher inspected quinoa fields in the mountains of Peru and Bolivia. And now for the first time, they've given their Passover seal of approval to the ancient \"pseudo-cereal.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80235\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\" alt=\"Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/08/300248498/quinoa-is-kosher-for-passover-but-mom-may-not-approve\">The Salt at NPR Food\u003c/a> (4/8/14)\u003c/p>\n\u003cp>Passover is famously the holiday when Jews ask\u003cstrong>\u003c/strong> four questions at the ceremonial meal, most notably, \"Why is this night different from all other nights?\"\u003c/p>\n\u003cp>This year, there's a new answer: For the first time, the Orthodox Union, the ultimate authority on kosher foods, \u003ca href=\"http://www.ou.org/news/quinoa_kosher_for_passover_/\">has put\u003c/a> its \"kosher for Passover\" symbol on certain brands of quinoa.\u003c/p>\n\u003cp>Can other trendy ancient grains — like buckwheat, sorghum and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a> — be far behind?\u003c/p>\n\u003cp>To find out, we asked a rabbi. Or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, let's review the Passover rules. Five kinds of grains are prohibited: wheat, rye, barley, oats and spelt. Why? Because these grains begin to ferment and rise when they come into contact with water for 18 minutes.\u003c/p>\n\u003cp>In Hebrew, that rising grain is called \u003cem>chametz.\u003c/em> The Bible bans it during Passover as a reminder that when the Israelites fled Egypt, they left with unrisen dough in their packs.\u003c/p>\n\u003cp>So these grains can be used to make matzo, aka unleavened bread, as long as the baking process is under 18 minutes. Jewish law requires Jews to eat matzo on the first night of Passover, and it's the go-to carb for holiday meals for the entire week of celebrating.\u003c/p>\n\u003cp>But there's more to the Passover starch story. Over the years, Central and Eastern European Jews cooked up a bunch of additional complicated customs.\u003c/p>\n\u003cp>To avoid confusion over the grain ban, the rabbis prohibit foods that look like the forbidden grains or that can be ground into flour that resembles flour from a forbidden grain. Also banned: Foods that might intermingle with forbidden grains as they're grown or processed and packaged.\u003c/p>\n\u003cp>\"It's sort of a ... how might one say this ... obsessiveness,\" says food historian and ordained rabbi \u003ca href=\"http://www.gilmarks.com/\">Gil Marks\u003c/a>, author of \u003cem>The Encyclopedia of Jewish Food\u003c/em> and a James Beard award winner for his cookbook \u003cem>Olive Trees and Honey\u003c/em>.\u003c/p>\n\u003cp>Quinoa was, of course, not part of any longstanding forbidden list because up until recently, European Jews (and most people outside South America) hadn't heard of it. But in the past decade, quinoa has become a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">culinary superstar\u003c/a>, praised for its high protein content. It's not a true grain (defined as growing on grasses) but a so-called pseudo-cereal, related to spinach and tumbleweed.\u003c/p>\n\u003cp>So ... OK for Passover? Or not? Last winter, reports Rabbi Moshe Elefant, chief operating officer of \u003ca href=\"http://oukosher.org/\">Orthodox Union Kosher\u003c/a>, decided to check it out.\u003c/p>\n\u003cp>\"This rabbi went all the way to Bolivia and Peru,\" Elefant reports. \"He saw that quinoa grows near the top of the mountain and grain grows near the bottom of the mountain.\" Thus, there was no chance for the intermingling that might happen with crops planted near wheat. Another plus for quinoa, says Elefant: \"Many rabbis are of the opinion that anything that wasn't part of the original custom is not included in the custom.\"\u003c/p>\n\u003cp>All that was left for the rabbis was inspection of factories that package quinoa to see if forbidden grains are processed on the same equipment that processes it. And some passed. Those factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover.\u003c/p>\n\u003cp>\u003ccookbook author marks is a fan of quinoa for its texture and protein content. healthy tasty there nothing wrong with eating it on passover he says. uses to stuff cabbage combines dried cranberries pine nuts mint olive oil salad will even make pilaf rice the forbidden list in matzo ball soup not balls themselves adds body adds. what about say buckwheat like grain related rhubarb. chasidim permitted says marks. but notes rabbi elefant grown near wheat produces wheatlike flour. so sorry. no plans certify flour as kosher passover. millet href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum and other foods forbidden by custom are also not candidates to leap onto the \"OK\" list for similar reasons.\u003c/cookbook>\u003c/p>\n\u003cp>That's not the only big news in the kosher-for-Passover world this spring. The other development has to do with foods that were on the \"no way\" list for European Jews but deemed acceptable by Jews whose roots go back to Mediterranean or Arab countries, where food customs were more mellow.\u003c/p>\n\u003cp>Among the new items: popcorn, rice cakes and peanut butter. This year, the classic kosher food company Manischewitz has launched a line of U.S. products \"catering to the Sephardic tradition\" using the \u003ca href=\"http://manischewitz.com/kitni.html\">Kitni\u003c/a> brand. (It's a play on the Hebrew word for the forbidden lookalike products — \u003cem>kitniyot\u003c/em>.)\u003c/p>\n\u003cp>But the Jews of European background most likely won't choose to break with their tradition and indulge in the new Kitni products. Custom can be just as powerful as law, if not more so, says Rabbi Paul Plotkin, who chairs a \u003ca href=\"http://www.rabbinicalassembly.org/jewish-law/kashrut\">kashrut committee\u003c/a> for the Rabbinical Assembly, the body of Conservative rabbis. \"Most Jews would say, 'My mother would never put that on the table; no way I'm doing that,' \" he says.\u003c/p>\n\u003cp>Whichever foods you choose, get your shopping list ready. Passover starts Monday night. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
"title": "What Pepsi Can Teach Us About Soft (Drink) Power in Russia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140310_atc_how_pepsi_won_over_khrushchev_and_broke_into_the_russian_market.mp3\"] \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78980\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap9109060344_wide-7d6ea895e371884e0a237aa1c95ce04d498aca9c-1024x575.jpg\" alt=\"Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi was the first American consumer product to be manufactured and sold in the former Soviet Union. In 1991, Russians could buy the soda for 20 kopeks, about 10 cents. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/130330851/sonari-glinton\" target=\"_blank\">Sonari Glinton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/288570744/what-pepsi-can-teach-us-about-soft-drink-power-in-russia\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.\u003c/p>\n\u003cp>But one company with a long history in Russia is Pepsi.\u003c/p>\n\u003cp>So how did the American soft drink giant get its foot in the door to build a major market in Russia?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This story of how Pepsi came to be sold widely in Russia could give us some insight into how the two counties do or don't do business with each other. The relationship dates back to the Soviet era.\u003c/p>\n\u003cp>During the Cold War, then-Vice President Richard Nixon visited Soviet Russia to meet with Premier Nikita Khrushchev, which produced some memorable moments. The two men stood in front of a microphone and sparred, with the help of interpreters, in a televised session now known as the Kitchen Debate. The 1959 debate, which \u003ca href=\"http://www.youtube.com/watch?v=D7HqOrAakco\">you can watch on YouTube\u003c/a>, is all kinds of historical, nerdy awesomeness.\u003c/p>\n\u003cp>\"You plan to outstrip us, particularly in the production of consumer goods. If this competition is to do the best for both of our peoples and for people everywhere, there must be a free exchange of ideas,\" \u003ca href=\"http://www.youtube.com/watch?v=z6RLCw1OZFw\">Nixon said as Khrushchev began to speak\u003c/a> over him. \"You never concede anything.\"\u003c/p>\n\u003cp>One thing Russia didn't have on us was brown, fizzy, sugary, delicious drinks. At that debate, Nixon and Khrushchev shared a Pepsi.\u003c/p>\n\u003cp>At the time, this shared drink gave Donald Kendall a bright idea. Kendall, who was a buddy of Nixon's, was the head of Pepsi's international operations at the time.\u003c/p>\n\u003cp>\"[Kendall] went to Russia in 1959 and struck up a good relationship with Nikita Khrushchev,\" recounts \u003ca href=\"http://www.iie.com/staff/author_bio.cfm?author_id=455\">Anders Aslund\u003c/a> with the Peterson Institute for International Economics.\u003c/p>\n\u003cp>Later, the Soviet government itself began bottling Pepsi, but it wasn't the drink we know.\u003c/p>\n\u003cp>\"Pepsi was perceived by the population as a Soviet product, and Soviet products were truly bad,\" Aslund says. \"While Pepsi was reasonably good, it was not as good as Western Pepsi.\"\u003c/p>\n\u003cp>Good or bad, Pepsi was the only option.\u003c/p>\n\u003cp>Then the Berlin Wall fell. When the Soviet Union closed, a form of free enterprise opened. In the 1990s, there was a boom in the U.S., and American companies were looking to grow.\u003c/p>\n\u003cp>During this time, Pepsi was getting its butt kicked by Coca-Cola all over the world, says Ali Dibadj, a senior analyst with equity research firm Sanford Bernstein who studies packaged goods such as soda and chips. Dibadj says Pepsi had one key element going for it: The company knew a lot about Russia.\u003c/p>\n\u003cp>\"Pepsi had to find a place to grow that was the path of least resistance, and arguably built on the history, since 1959, and the lower penetration by The Coca-Cola Company. Russia was the closest-to-home option, and it wasn't that close to home,\" Dibadj says.\u003c/p>\n\u003cp>It worked. Russia is now Pepsi's second-largest market behind the U.S., accounting for roughly 8 percent of sales.\u003c/p>\n\u003cp>So if Pepsi could become a dominant consumer force in Russia, then why hasn't everyone followed suit?\u003c/p>\n\u003cp>Well, companies such as Ford, Nike, McDonald's, Boeing and John Deere do have investments in the country, but they don't rely on the Russian market like Pepsi does. The reason, Dibadj says, is that Russia is unpredictable, and so are its consumers.\u003c/p>\n\u003cp>\"The consumer has a history — given communism, given what they've been though — to, at the first sign of fear, shift very quickly to either different pack sizes [or] different brands. And [Russian consumers] have historically been used to lower-quality brands,\" Dibadj says.\u003c/p>\n\u003cp>At the first sign of trouble, Russian consumers go from drinking soda to tap water. Not only that, it's really hard for companies to get into Russia. With such a large country, you have to build giant distribution networks, and there's a lot of red tape.\u003c/p>\n\u003cp>\"We don't have a lot of economic leverage,\" Dibadj says. \"There's not a lot of stuff that Russians buy from us, and we don't buy that much stuff from Russia.\"\u003c/p>\n\u003cp>It's the age-old chicken and egg problem, says \u003ca href=\"http://www0.gsb.columbia.edu/faculty/akhandelwal/\">Amit Khandelwal,\u003c/a> who teaches at Columbia University's Business School. American businesses, he says, are afraid to invest in Russia because it's risky; and it might be less risky if there were more of a U.S. corporate presence there.\u003c/p>\n\u003cp>\"The U.S. won't have the potential threat of sanctions if there is no pain on both sides,\" Khandelwal says. \"There is no pain on both sides precisely because no business has found it attractive enough to substantially grow their operations in Russia.\"\u003c/p>\n\u003cp>In other words, in order for the U.S. to have more soft power in Russia, the U.S. will have to sell that country more than soft drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=8kvdHWZXJ9Y]\u003c/p>\n\u003cp>Post by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\"] \u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2642901-24f0606d7a73753fde9c18c538d23b7083194f05.jpg\">\u003cimg class=\"size-full wp-image-78323\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2642901-24f0606d7a73753fde9c18c538d23b7083194f05.jpg\" alt=\"Abraham Lincoln, the 16th president, used to cook alongside his wife. \" width=\"1448\" height=\"1086\">\u003c/a>\u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/17/277059262/what-honest-abes-appetite-tells-us-about-his-life\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/17/2014)\u003c/p>\n\u003cfigure id=\"attachment_78328\" class=\"wp-caption alignleft\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/9781588344557_custom-51304644aef49084fb550af931f9a48e37abfdb6-s2-c85.jpg\">\u003cimg class=\"size-medium wp-image-78328\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/9781588344557_custom-51304644aef49084fb550af931f9a48e37abfdb6-s2-c85-186x290.jpg\" alt=\"Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times by Rae Katherine Eighmey\" width=\"186\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times by Rae Katherine Eighmey\u003c/figcaption>\u003c/figure>\n\u003cp>Most people know Abraham Lincoln for his achievements as president. He issued the Emancipation Proclamation and held the nation together through the trauma of the Civil War. His Gettysburg Address is one of the best known in American history.\u003c/p>\n\u003cp>But what you might not know is that Lincoln cooked.\u003c/p>\n\u003cp>From his childhood to his days in the White House, food played an integral part in shaping Lincoln's life, food historian \u003ca href=\"http://www.cookhistoric.com/Site/Home.html\">Rae Katherine Eighmey\u003c/a> tells \u003cem>Tell Me More's\u003c/em> Michel Martin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eighmey's new book, \u003cem>Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times\u003c/em>, looks at our 16th president's life through the extraordinary stories of what he ate, cooked and served, along with recipes modified for the modern kitchen.\u003c/p>\n\u003cp>\"By looking at his life through the foods that he ate or may have eaten, or was exposed to, you're able to build a picture of him as a human man and as a family man,\" she says.\u003c/p>\n\u003cp>What piqued Eighmey's interest was a simple tale of Lincoln putting on a blue apron after a day's work at his law office and helping his wife cook dinner. From there, Eighmey investigated stories of him cooking for the family after his mother died, cooking for his brothers as they journeyed down to New Orleans on a flatboat and of how the famous \u003ca href=\"http://voices.washingtonpost.com/mighty-appetite/2009/01/mary_todd_lincolns_white_cake.html\">Mary Todd Lincoln\u003c/a> white almond cake came to be. (Note: Modern recipes for the dessert are far easier than the original.)\u003c/p>\n\u003cp>Lincoln's cooking skills, says Eighmey, were part and parcel of the survival skills he needed during his hardscrabble upbringing. \"Like any pioneering child, you live in a one-room log cabin, you are essentially raised in the kitchen. When Lincoln's mother died [when he was 9], he and his sister had to take over taking care of themselves and their father.\"\u003c/p>\n\u003cp>One culinary moment that Eighmey says particularly captures Lincoln's personality involved Sen. Stephen Douglas and some gingerbread man cookies.\u003c/p>\n\u003cp>During one of their famous debates — which helped catapult Lincoln into the national spotlight and eventually, the presidency — Lincoln grew tired of the constant false praises from Douglas. So, to make him stop, Lincoln told a story from his childhood.\u003c/p>\n\u003cp>He talked about how he once shared gingerbread cookies his mother made with a neighboring boy, who then told him that \"there's nobody who likes gingerbread as much as I do, and nobody who gets as little as I do.\"\u003c/p>\n\u003cp>\"So Lincoln was contrasting that to how he doesn't get much flattery, and here Douglas was heaping it on him, you know, falsely,\" Eighmey says.\u003c/p>\n\u003cp>But the story doesn't just end there. In a way, Eighmey is also a detective, analyzing the stories to unravel recipes that Lincoln and his family likely used back in the 1800s.\u003c/p>\n\u003cp>For the gingerbread story, Eighmey says, the clues were Lincoln's description of the cookies: that they were made from sorghum flour and ginger, and that he could stuff them in his pocket, which meant that the cookies were sturdy in texture. Using that as the starting point, she sifted through old cookbooks to find the closest recipe that fit those elements.\u003c/p>\n\u003cp>After Lincoln died, Eighmey says, many mourning Americans began to \"savor his life through food,\" giving rise to recipes in his honor such as \"the Lincoln cake.\" There are several different cake recipes with this name from that era, she says. (Her book includes one for a large, lightly fruited cake.)\u003c/p>\n\u003cp>So what do you eat if you want to honor Lincoln's life this President's Day? Well, Eighmey suggest apples, which were his favorite food, and corn cakes.\u003c/p>\n\u003cp>\"He was said to have eaten those as fast as two women could prepare them,\" she says.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.npr.org/books/titles/277062068/abraham-lincoln-in-the-kitchen-a-culinary-view-of-lincolns-life-and-times\" target=\"_blank\">More on this book from NPR\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/books/titles/277062068/abraham-lincoln-in-the-kitchen-a-culinary-view-of-lincolns-life-and-times#excerpt\" target=\"_blank\">Read an excerpt\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Abraham Lincoln is known as one of America's greatest presidents. Turns out, he was also a cook who used to join his wife in the kitchen after work. In her new culinary biography of Lincoln, a food historian walks us through his life with stories — and recipes — of what he ate, cooked and served.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2642901-24f0606d7a73753fde9c18c538d23b7083194f05.jpg\">\u003cimg class=\"size-full wp-image-78323\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2642901-24f0606d7a73753fde9c18c538d23b7083194f05.jpg\" alt=\"Abraham Lincoln, the 16th president, used to cook alongside his wife. \" width=\"1448\" height=\"1086\">\u003c/a>\u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/17/277059262/what-honest-abes-appetite-tells-us-about-his-life\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/17/2014)\u003c/p>\n\u003cfigure id=\"attachment_78328\" class=\"wp-caption alignleft\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/9781588344557_custom-51304644aef49084fb550af931f9a48e37abfdb6-s2-c85.jpg\">\u003cimg class=\"size-medium wp-image-78328\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/9781588344557_custom-51304644aef49084fb550af931f9a48e37abfdb6-s2-c85-186x290.jpg\" alt=\"Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times by Rae Katherine Eighmey\" width=\"186\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times by Rae Katherine Eighmey\u003c/figcaption>\u003c/figure>\n\u003cp>Most people know Abraham Lincoln for his achievements as president. He issued the Emancipation Proclamation and held the nation together through the trauma of the Civil War. His Gettysburg Address is one of the best known in American history.\u003c/p>\n\u003cp>But what you might not know is that Lincoln cooked.\u003c/p>\n\u003cp>From his childhood to his days in the White House, food played an integral part in shaping Lincoln's life, food historian \u003ca href=\"http://www.cookhistoric.com/Site/Home.html\">Rae Katherine Eighmey\u003c/a> tells \u003cem>Tell Me More's\u003c/em> Michel Martin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eighmey's new book, \u003cem>Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times\u003c/em>, looks at our 16th president's life through the extraordinary stories of what he ate, cooked and served, along with recipes modified for the modern kitchen.\u003c/p>\n\u003cp>\"By looking at his life through the foods that he ate or may have eaten, or was exposed to, you're able to build a picture of him as a human man and as a family man,\" she says.\u003c/p>\n\u003cp>What piqued Eighmey's interest was a simple tale of Lincoln putting on a blue apron after a day's work at his law office and helping his wife cook dinner. From there, Eighmey investigated stories of him cooking for the family after his mother died, cooking for his brothers as they journeyed down to New Orleans on a flatboat and of how the famous \u003ca href=\"http://voices.washingtonpost.com/mighty-appetite/2009/01/mary_todd_lincolns_white_cake.html\">Mary Todd Lincoln\u003c/a> white almond cake came to be. (Note: Modern recipes for the dessert are far easier than the original.)\u003c/p>\n\u003cp>Lincoln's cooking skills, says Eighmey, were part and parcel of the survival skills he needed during his hardscrabble upbringing. \"Like any pioneering child, you live in a one-room log cabin, you are essentially raised in the kitchen. When Lincoln's mother died [when he was 9], he and his sister had to take over taking care of themselves and their father.\"\u003c/p>\n\u003cp>One culinary moment that Eighmey says particularly captures Lincoln's personality involved Sen. Stephen Douglas and some gingerbread man cookies.\u003c/p>\n\u003cp>During one of their famous debates — which helped catapult Lincoln into the national spotlight and eventually, the presidency — Lincoln grew tired of the constant false praises from Douglas. So, to make him stop, Lincoln told a story from his childhood.\u003c/p>\n\u003cp>He talked about how he once shared gingerbread cookies his mother made with a neighboring boy, who then told him that \"there's nobody who likes gingerbread as much as I do, and nobody who gets as little as I do.\"\u003c/p>\n\u003cp>\"So Lincoln was contrasting that to how he doesn't get much flattery, and here Douglas was heaping it on him, you know, falsely,\" Eighmey says.\u003c/p>\n\u003cp>But the story doesn't just end there. In a way, Eighmey is also a detective, analyzing the stories to unravel recipes that Lincoln and his family likely used back in the 1800s.\u003c/p>\n\u003cp>For the gingerbread story, Eighmey says, the clues were Lincoln's description of the cookies: that they were made from sorghum flour and ginger, and that he could stuff them in his pocket, which meant that the cookies were sturdy in texture. Using that as the starting point, she sifted through old cookbooks to find the closest recipe that fit those elements.\u003c/p>\n\u003cp>After Lincoln died, Eighmey says, many mourning Americans began to \"savor his life through food,\" giving rise to recipes in his honor such as \"the Lincoln cake.\" There are several different cake recipes with this name from that era, she says. (Her book includes one for a large, lightly fruited cake.)\u003c/p>\n\u003cp>So what do you eat if you want to honor Lincoln's life this President's Day? Well, Eighmey suggest apples, which were his favorite food, and corn cakes.\u003c/p>\n\u003cp>\"He was said to have eaten those as fast as two women could prepare them,\" she says.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.npr.org/books/titles/277062068/abraham-lincoln-in-the-kitchen-a-culinary-view-of-lincolns-life-and-times\" target=\"_blank\">More on this book from NPR\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/books/titles/277062068/abraham-lincoln-in-the-kitchen-a-culinary-view-of-lincolns-life-and-times#excerpt\" target=\"_blank\">Read an excerpt\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For the Love of Oysters: How a Kiss From the Sea Evokes Passion",
"title": "For the Love of Oysters: How a Kiss From the Sea Evokes Passion",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78298\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\" alt=\"The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140214_atc_are_oysters_aphrodisiacs.mp3\"] \u003c/p>\n\u003cp>Question: Which of these foods are said to stir passion? An oyster, an avocado or a turnip? (Scroll down to the bottom for the answer.)\u003c/p>\n\u003cp>One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.\u003c/p>\n\u003cp>Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's something primal about eating oysters,\" says oyster-lover MJ Gimbar. He describes them as creamy and velvety. \"It's like a kiss from the ocean.\"\u003c/p>\n\u003cfigure id=\"attachment_78299\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\" alt=\"Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>It's a good thing his passions run so deep, because part of his job as fishmonger for the Washington, D.C-region's \u003ca href=\"http://www.blackrestaurantgroup.com/\">Black Restaurant Group\u003c/a> is to introduce newbies to the experience of oysters.\u003c/p>\n\u003cp>His trick: Offer up a big range of tastes. As he describes in his blog \u003ca href=\"http://theedibleocean.blogspot.com/2012/09/new-oyster-in-town.html\">The Edible Ocean\u003c/a>, not all oysters are salty.\u003c/p>\n\u003cp>During a tasting, he serves up a Kumamoto Oyster, which is sweet, almost melon-like.\u003c/p>\n\u003cp>Then he introduces a \u003ca href=\"http://barrenislandoysters.com/\">Barren Island Oyster\u003c/a>, which, by contrast, is buttery and mild, with hints of a mineral-like taste. \"The taste is indicative of where [the oyster] grows.\" Barren Island Oysters are harvested in the Chesapeake Bay.\u003c/p>\n\u003cp>Increasingly, fishmongers play up the equivalent of a wine terroir. \"The water [where the oysters are grown] and the species all make a difference\" to the taste, Gimbar says.\u003c/p>\n\u003cp>Now, when it comes to evoking an aphrodisiac effect? Well, if you talk to oyster-lovers like Gimbar, \u003cem>all\u003c/em> oysters seem to have the potential.\u003c/p>\n\u003cp>\"Isn't it the zinc?\" diners have asked Gimbar. Well, maybe. Oysters do contain zinc. And scientists have found a link between zinc and testosterone levels.\u003c/p>\n\u003cp>But this is a long way from proving that eating a plate-full can stir carnal lust.\u003c/p>\n\u003cp>In recent years, scientists have been studying the amino acids in mollusks, including oysters.\u003c/p>\n\u003cfigure id=\"attachment_78297\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e-217x290.jpe\" alt=\"Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\" width=\"217\" height=\"290\" class=\"size-medium wp-image-78297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>One \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=dl-Aspartic+acid+administration+improves+semen+quality+in+rabbit+bucks\">pape\u003c/a>r published a few years ago in the journal \u003cem>Animal Reproductive Science\u003c/em> documented a link between high levels of the amino acid D-Aspartic acid and improved sperm count — in rabbits.\u003c/p>\n\u003cp>Now, it's not clear how much of this amino acid we're getting when we eat a plate of oysters. And the extent to which this could be true in humans begs a \u003cem>lot\u003c/em> more scientific investigation.\u003c/p>\n\u003cp>But it's intriguing that, centuries after the Greeks made the love connection, scientists are still trying to pin down whether there's something to it.\u003c/p>\n\u003cp>Culinary historian \u003ca href=\"http://www.travel-new-england.com/blog/2012/11/19/an-interview-with-kathleen-wall-colonial-foodways-culinarian-for-plimoth-plantation/\">Kathleen Wall\u003c/a> of the Plimoth Plantation in Massachusetts has a different theory as to why the stories connecting love and oysters have amplified over time.\u003c/p>\n\u003cp>\"It's perception,\" Wall says. \"What people think about food has an effect on the body. It's the placebo effect.\" The stories we tell ourselves become true, she says.\u003c/p>\n\u003cp>She points to 17th-century Dutch paintings where scattered oyster shells are a common symbol of lust.\u003c/p>\n\u003cp>And how about the women who sold oysters in Colonial America? \"Oyster wenches were thought to be a little loose because they were so stirred up by the proximity [to the] oysters,\" Wall says.\u003c/p>\n\u003cp>\"We haven't let go of these [associations],\" Wall says. And over time, they've only become stronger.\u003c/p>\n\u003cp>Whether it's love or lust, oysters carry their past with them.\u003c/p>\n\u003cp>And, oh, I won't leave you in the lurch re: the avocado and the turnip. Turns out, they've all been said to stir up, well you know, desire.\u003c/p>\n\u003cp>Really, the turnip? Yes — \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Elyot\">Thomas Elyot\u003c/a>, an influential health writer from the 16th century, recommended the turnip to promote carnal lust.\u003c/p>\n\u003cp>So if oysters are not in your Valentine's Day budget, hey, maybe look to that root vegetable for an affordable alternative. \u003c/p>\n\u003ch3>How To Shuck An Oyster\u003c/h3>\n\u003cp>\u003cstrong>Step 1:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\" alt=\"Wiggle (don't jab) the knife in from the hinge of the shell.Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\" width=\"1449\" height=\"1086\" class=\"aligncenter size-full wp-image-78294\">\u003c/a>\u003c/p>\n\u003cp>Wiggle (don't jab) the knife in from the hinge of the shell. Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\" alt=\"Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\" width=\"1673\" height=\"940\" class=\"aligncenter size-full wp-image-78295\">\u003c/a>\u003c/p>\n\u003cp>Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\" alt=\"Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\" width=\"1674\" height=\"940\" class=\"aligncenter size-full wp-image-78296\">\u003c/a>\u003c/p>\n\u003cp>Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Scientists have made some attempts to link mollusks to increased libido. There's even evidence that consuming heavy doses of an amino acid found in oysters can increase sperm count – in rabbits. But do any of these findings actually prove that oysters can — ahem — amp up arousal? Not so much.",
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"description": "Scientists have made some attempts to link mollusks to increased libido. There's even evidence that consuming heavy doses of an amino acid found in oysters can increase sperm count – in rabbits. But do any of these findings actually prove that oysters can — ahem — amp up arousal? Not so much.",
"title": "For the Love of Oysters: How a Kiss From the Sea Evokes Passion | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78298\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters-de636efa2af93ba326d8c64cf4723b661565b750.jpg\" alt=\"The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276585292/for-the-love-of-oysters-how-a-kiss-from-the-sea-evokes-passion\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Question: Which of these foods are said to stir passion? An oyster, an avocado or a turnip? (Scroll down to the bottom for the answer.)\u003c/p>\n\u003cp>One of these, at least, is a gimme. The stories linking oysters and other shellfish to lust go back to at least the ancient Greeks.\u003c/p>\n\u003cp>Think of the image of Aphrodite, the goddess of love, rising out of the sea from the half-shell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's something primal about eating oysters,\" says oyster-lover MJ Gimbar. He describes them as creamy and velvety. \"It's like a kiss from the ocean.\"\u003c/p>\n\u003cfigure id=\"attachment_78299\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mj-420abca270b8400817a73532d777f1ffe59a2290.jpg\" alt=\"Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishmonger MJ Gimbar serves up some oysters at BlackSalt Fish Market & Restaurant in Washington, D.C. (Maggie Starbard/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>It's a good thing his passions run so deep, because part of his job as fishmonger for the Washington, D.C-region's \u003ca href=\"http://www.blackrestaurantgroup.com/\">Black Restaurant Group\u003c/a> is to introduce newbies to the experience of oysters.\u003c/p>\n\u003cp>His trick: Offer up a big range of tastes. As he describes in his blog \u003ca href=\"http://theedibleocean.blogspot.com/2012/09/new-oyster-in-town.html\">The Edible Ocean\u003c/a>, not all oysters are salty.\u003c/p>\n\u003cp>During a tasting, he serves up a Kumamoto Oyster, which is sweet, almost melon-like.\u003c/p>\n\u003cp>Then he introduces a \u003ca href=\"http://barrenislandoysters.com/\">Barren Island Oyster\u003c/a>, which, by contrast, is buttery and mild, with hints of a mineral-like taste. \"The taste is indicative of where [the oyster] grows.\" Barren Island Oysters are harvested in the Chesapeake Bay.\u003c/p>\n\u003cp>Increasingly, fishmongers play up the equivalent of a wine terroir. \"The water [where the oysters are grown] and the species all make a difference\" to the taste, Gimbar says.\u003c/p>\n\u003cp>Now, when it comes to evoking an aphrodisiac effect? Well, if you talk to oyster-lovers like Gimbar, \u003cem>all\u003c/em> oysters seem to have the potential.\u003c/p>\n\u003cp>\"Isn't it the zinc?\" diners have asked Gimbar. Well, maybe. Oysters do contain zinc. And scientists have found a link between zinc and testosterone levels.\u003c/p>\n\u003cp>But this is a long way from proving that eating a plate-full can stir carnal lust.\u003c/p>\n\u003cp>In recent years, scientists have been studying the amino acids in mollusks, including oysters.\u003c/p>\n\u003cfigure id=\"attachment_78297\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/oysters_vert-d5271dac1d26d693de53fc9677e292e12677067e-217x290.jpe\" alt=\"Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\" width=\"217\" height=\"290\" class=\"size-medium wp-image-78297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lunch with oysters and wine by Frans van Mieris, 1635-1681. (Universal Images Group/UIG via Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>One \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=dl-Aspartic+acid+administration+improves+semen+quality+in+rabbit+bucks\">pape\u003c/a>r published a few years ago in the journal \u003cem>Animal Reproductive Science\u003c/em> documented a link between high levels of the amino acid D-Aspartic acid and improved sperm count — in rabbits.\u003c/p>\n\u003cp>Now, it's not clear how much of this amino acid we're getting when we eat a plate of oysters. And the extent to which this could be true in humans begs a \u003cem>lot\u003c/em> more scientific investigation.\u003c/p>\n\u003cp>But it's intriguing that, centuries after the Greeks made the love connection, scientists are still trying to pin down whether there's something to it.\u003c/p>\n\u003cp>Culinary historian \u003ca href=\"http://www.travel-new-england.com/blog/2012/11/19/an-interview-with-kathleen-wall-colonial-foodways-culinarian-for-plimoth-plantation/\">Kathleen Wall\u003c/a> of the Plimoth Plantation in Massachusetts has a different theory as to why the stories connecting love and oysters have amplified over time.\u003c/p>\n\u003cp>\"It's perception,\" Wall says. \"What people think about food has an effect on the body. It's the placebo effect.\" The stories we tell ourselves become true, she says.\u003c/p>\n\u003cp>She points to 17th-century Dutch paintings where scattered oyster shells are a common symbol of lust.\u003c/p>\n\u003cp>And how about the women who sold oysters in Colonial America? \"Oyster wenches were thought to be a little loose because they were so stirred up by the proximity [to the] oysters,\" Wall says.\u003c/p>\n\u003cp>\"We haven't let go of these [associations],\" Wall says. And over time, they've only become stronger.\u003c/p>\n\u003cp>Whether it's love or lust, oysters carry their past with them.\u003c/p>\n\u003cp>And, oh, I won't leave you in the lurch re: the avocado and the turnip. Turns out, they've all been said to stir up, well you know, desire.\u003c/p>\n\u003cp>Really, the turnip? Yes — \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Elyot\">Thomas Elyot\u003c/a>, an influential health writer from the 16th century, recommended the turnip to promote carnal lust.\u003c/p>\n\u003cp>So if oysters are not in your Valentine's Day budget, hey, maybe look to that root vegetable for an affordable alternative. \u003c/p>\n\u003ch3>How To Shuck An Oyster\u003c/h3>\n\u003cp>\u003cstrong>Step 1:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4146-ba19619501ed429ad30d90d6d108542600921ed7.jpg\" alt=\"Wiggle (don't jab) the knife in from the hinge of the shell.Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\" width=\"1449\" height=\"1086\" class=\"aligncenter size-full wp-image-78294\">\u003c/a>\u003c/p>\n\u003cp>Wiggle (don't jab) the knife in from the hinge of the shell. Turn it like a key. Once you have leverage, MJ says you can pop off the top shell. Make sure the cup-side of the shell is on the bottom.\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4153_wide-21c1ed630febf440050dbf862e04888bbda59663.jpg\" alt=\"Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\" width=\"1673\" height=\"940\" class=\"aligncenter size-full wp-image-78295\">\u003c/a>\u003c/p>\n\u003cp>Slide the knife along the top to severe the abductor, which is the muscle attached to the shell.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mg_4160_wide-c5bef6325294058a4c2bab68dd3c4f41947a582d.jpg\" alt=\"Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\" width=\"1674\" height=\"940\" class=\"aligncenter size-full wp-image-78296\">\u003c/a>\u003c/p>\n\u003cp>Then slice along bottom, make sure you hold steady to preserve the liquor inside. Your oyster will now slide right off.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_78034\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shirleytemple112way_custom-979eb8dd9a3f669b39d30ef563ed8ad5e1c9a3c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shirleytemple112way_custom-979eb8dd9a3f669b39d30ef563ed8ad5e1c9a3c7.jpg\" alt=\"Shirley Temple when she was the nation's biggest movie star. Photo: AP\" width=\"500\" class=\"size-full wp-image-78034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shirley Temple when she was the nation's biggest movie star. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/11/275351771/thank-you-shirley-temple-for-the-original-mocktail\">The Salt at NPR Food\u003c/a> (2/11/14)\u003c/p>\n\u003cp>Generations of little girls have watched the ebullient Shirley Temple light up Depression-era black and white films, her glossy curls bouncing and her voice chirping. Generations, too, developed a taste for the Shirley Temple drink — traditionally, ginger ale with a dash of grenadine, maraschino cherry and lemon for garnish.\u003c/p>\n\u003cp>The drink, it seems, has a shelf life as long as her movies.\u003c/p>\n\u003cp>That's because the saccharine beverage in a girly pinkish hue has long embodied glamour in a glass for tweens and the younger set.\u003c/p>\n\u003cfigure id=\"attachment_78033\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000025681502large-f1792142769f71f4585f9012c1b4ff2602a6196a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000025681502large-f1792142769f71f4585f9012c1b4ff2602a6196a-290x218.jpg\" alt=\"A Classic Shirley Temple. Photo: iStockphoto\" width=\"290\" height=\"218\" class=\"size-medium wp-image-78033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Classic Shirley Temple. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Many of us have since outgrown such sweet beverages. But as the world mourns Temple's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/11/275190468/shirley-temple-dies-childhood-movie-star-became-diplomat\">death\u003c/a>, we are reminded of how many people connected with her — not just through her movies but through her namesake drink. Just check \u003ca href=\"https://twitter.com/search?src=typd&q=shirley%20temple%20drink\">Twitter\u003c/a> to see how many people are toasting Temple, who eventually became Temple Black, with a Shirley Temple in their hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now we have a name for such drinks: the mocktail. They've evolved into child-friendly versions of adult tipples — \u003ca href=\"http://www.parenting.com/gallery/mocktails-recipes?pnid=619889\">faux champagne\u003c/a>, the smartini and the virgin margarita.\u003c/p>\n\u003cp>But the original mocktail, so the story goes, is the Shirley Temple.\u003c/p>\n\u003cp>There's a variety of competing claims out there about the drink's origins. Several restaurants and hotels in Beverly Hills, and even Hawaii, say \u003cem>they\u003c/em> invented the drink for Temple when she visited with her parents.\u003c/p>\n\u003cp>But Temple Black once told NPR's Scott Simon: \"Yes, well, those were created in the 1930s by the Brown Derby Restaurant in Hollywood, and I had nothing to do with it.\"\u003c/p>\n\u003cp>Still, she was quite proud — and protective — of the drink that bears her name. \u003ca href=\"http://mentalfloss.com/article/24479/5-things-you-didnt-know-about-shirley-temple\">According to\u003c/a> \u003cem>Mental Floss,\u003c/em> Temple twice went to court to defend the drink against companies attempting to use her name to sell a bottled version.\u003c/p>\n\u003cp>Tell us: Do you have a Shirley Temple drink memory? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78034\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shirleytemple112way_custom-979eb8dd9a3f669b39d30ef563ed8ad5e1c9a3c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shirleytemple112way_custom-979eb8dd9a3f669b39d30ef563ed8ad5e1c9a3c7.jpg\" alt=\"Shirley Temple when she was the nation's biggest movie star. Photo: AP\" width=\"500\" class=\"size-full wp-image-78034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shirley Temple when she was the nation's biggest movie star. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/11/275351771/thank-you-shirley-temple-for-the-original-mocktail\">The Salt at NPR Food\u003c/a> (2/11/14)\u003c/p>\n\u003cp>Generations of little girls have watched the ebullient Shirley Temple light up Depression-era black and white films, her glossy curls bouncing and her voice chirping. Generations, too, developed a taste for the Shirley Temple drink — traditionally, ginger ale with a dash of grenadine, maraschino cherry and lemon for garnish.\u003c/p>\n\u003cp>The drink, it seems, has a shelf life as long as her movies.\u003c/p>\n\u003cp>That's because the saccharine beverage in a girly pinkish hue has long embodied glamour in a glass for tweens and the younger set.\u003c/p>\n\u003cfigure id=\"attachment_78033\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000025681502large-f1792142769f71f4585f9012c1b4ff2602a6196a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000025681502large-f1792142769f71f4585f9012c1b4ff2602a6196a-290x218.jpg\" alt=\"A Classic Shirley Temple. Photo: iStockphoto\" width=\"290\" height=\"218\" class=\"size-medium wp-image-78033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Classic Shirley Temple. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Many of us have since outgrown such sweet beverages. But as the world mourns Temple's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/11/275190468/shirley-temple-dies-childhood-movie-star-became-diplomat\">death\u003c/a>, we are reminded of how many people connected with her — not just through her movies but through her namesake drink. Just check \u003ca href=\"https://twitter.com/search?src=typd&q=shirley%20temple%20drink\">Twitter\u003c/a> to see how many people are toasting Temple, who eventually became Temple Black, with a Shirley Temple in their hand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now we have a name for such drinks: the mocktail. They've evolved into child-friendly versions of adult tipples — \u003ca href=\"http://www.parenting.com/gallery/mocktails-recipes?pnid=619889\">faux champagne\u003c/a>, the smartini and the virgin margarita.\u003c/p>\n\u003cp>But the original mocktail, so the story goes, is the Shirley Temple.\u003c/p>\n\u003cp>There's a variety of competing claims out there about the drink's origins. Several restaurants and hotels in Beverly Hills, and even Hawaii, say \u003cem>they\u003c/em> invented the drink for Temple when she visited with her parents.\u003c/p>\n\u003cp>But Temple Black once told NPR's Scott Simon: \"Yes, well, those were created in the 1930s by the Brown Derby Restaurant in Hollywood, and I had nothing to do with it.\"\u003c/p>\n\u003cp>Still, she was quite proud — and protective — of the drink that bears her name. \u003ca href=\"http://mentalfloss.com/article/24479/5-things-you-didnt-know-about-shirley-temple\">According to\u003c/a> \u003cem>Mental Floss,\u003c/em> Temple twice went to court to defend the drink against companies attempting to use her name to sell a bottled version.\u003c/p>\n\u003cp>Tell us: Do you have a Shirley Temple drink memory? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beatlemania! When The Fab Four Rocked The Lunchroom",
"title": "Beatlemania! When The Fab Four Rocked The Lunchroom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77900\" class=\"wp-caption aligncenter\" style=\"max-width: 861px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_01_custom-1106696e5c820acd64b2ce9920a739a683434974.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_01_custom-1106696e5c820acd64b2ce9920a739a683434974.jpg\" alt=\"I want to hold your lunch! This 1965 lunchbox — considered "one of the Holy Grails" of lunchbox collecting — sold for $936.10 in 2013. It came with a thermos. Another mint condition sample sold for $1,625 last fall. Photo: Courtesy of Hake's Americana & Collectibles\" width=\"861\" height=\"855\" class=\"size-full wp-image-77900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I want to hold your lunch! This 1965 lunchbox — considered \"one of the Holy Grails\" of lunchbox collecting — sold for $936.10 in 2013. It came with a thermos. Another mint condition sample sold for $1,625 last fall. Photo: Courtesy of \u003ca href=\"http://www.hakes.com/item.asp?Auction=208&ItemNo=120634\">Hake's Americana & Collectibles\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/07/273119649/beatlemania-when-the-fab-four-rocked-the-lunchroom\">The Salt at NPR Food\u003c/a> (2/9/14)\u003c/p>\n\u003cp>The Beatles are not only considered the top of the heap when it comes to musical acts of the 20th century, they're also apparently the kings of the lunchbox.\u003c/p>\n\u003cp>After John, Paul, George and Ringo shook their little mop tops on \u003cem>The Ed Sullivan Show\u003c/em>, 50 years ago this Sunday, American lunchbox manufacturers figured out, hey, the kids dig 'em. Let's put these boys on lunchboxes. And so in 1965, The Beatles became the first pop music group ever to grace a metal lunchbox, according to a Smithsonian exhibit from several years ago. Pictured above, the light-blue metal box is widely considered \"one of the Holy Grails\" of the lunchbox-collecting world, says\u003ca href=\"http://collectibles.about.com/bio/Barbara-Crews-3824.htm\"> Barbara Crews\u003c/a>, the collectibles expert for \u003ca href=\"http://About.com\">About.com\u003c/a>.\u003c/p>\n\u003cp>It came with a thermos and some serious street cred, says Beatles historian \u003ca href=\"http://www.beatle.net/about/\">Bruce Spizer\u003c/a>. Last year, a mint condition version of that lunchbox sold for $1,625. Yeah, you read that \u003ca href=\"http://www.serioustoyz.com/rare-nestles-quik-can-with-inflatable-beatles-doll-lot23.aspx\">right\u003c/a>.\u003c/p>\n\u003cp>\"Anyone who is despondent they didn't keep theirs\" from childhood, says Spizer, \"they need to remember how cool it was to go to school carrying that lunchbox and be the envy of their friends.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not just a nostalgia item, that box represents the intersection of two American pop cultural forces of the era: The Beatles themselves, of course, and the rise of the lunchbox as an expression of self-identity for kids (and a way to market to them).\u003c/p>\n\u003cp>\"A lunch box was not merely a lunch box, but a statement of who we were,\" as the Smithsonian's exhibit, \u003ca href=\"http://www.sites.si.edu/exhibitions/exhibits/archived_exhibitions/lunch/main.htm\">Taking America to Lunch\u003c/a>, put it.\u003c/p>\n\u003cfigure id=\"attachment_77901\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_02_custom-ace1ac26c72ccbad5cc9a3bc9cdd26f8b2d3bf2e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_02_custom-ace1ac26c72ccbad5cc9a3bc9cdd26f8b2d3bf2e.jpg\" alt=\"This 1968 Yellow Submarine Beatles lunchbox sold for $851.60 in 2011. Photo: Courtesy of Hake's Americana & Collectibles\" width=\"863\" height=\"573\" class=\"size-full wp-image-77901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1968 Yellow Submarine Beatles lunchbox sold for $851.60 in 2011. Photo: Courtesy of \u003ca href=\"http://www.hakes.com/item.asp?Auction=202&ItemNo=96481\">Hake's Americana & Collectibles\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, even a beat-up version of that 1965 Beatles lunchbox can sell for $200 or $300, Crews says.\u003c/p>\n\u003cp>A second Beatles lunchbox was released in 1968 to mark the release of \u003cem>Yellow Submarine\u003c/em>, that trippy cartoon phenomenon based on the band's music. Those babies will fetch $400 or more these days, says Crews.\u003c/p>\n\u003cfigure id=\"attachment_77902\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_04_custom-41b2a4c2baf3841fdb3c481d19d7b8245c3b7a6b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_04_custom-41b2a4c2baf3841fdb3c481d19d7b8245c3b7a6b-1024x767.jpg\" alt=\"While an original Beatles lunchbox will cost you hundreds of dollars, fans can pick up a version made in the '90s or later in the $10-$25 range. Here's one based on the 1965 album Help! It's being sold on eBay as part of a set of 13 lunchboxes, each based on a different Beatles album cover. Photo: mrapp123/eBay\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While an original Beatles lunchbox will cost you hundreds of dollars, fans can pick up a version made in the '90s or later in the $10-$25 range. Here's one based on the 1965 album Help! It's being sold on eBay as part of a set of 13 lunchboxes, each based on a different Beatles album cover. Photo: \u003ca href=\"http://www.ebay.com/itm/Set-of-13-Beatles-Reproduction-Metal-Lunchboxes-VERY-Hard-to-find-Set-of-13-/201002931899?pt=LH_DefaultDomain_0&hash=item2eccb556bb\">\u003c/a>\u003ca href=\"http://www.ebay.com/itm/Set-of-13-Beatles-Reproduction-Metal-Lunchboxes-VERY-Hard-to-find-Set-of-13-/201002931899?pt=LH_DefaultDomain_0&hash=item2eccb556bb\">mrapp123/eBay\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And it wasn't just lunchboxes. Apparently, food manufacturers would use the Fab Four's image to sell just about anything – \u003ca href=\"http://www.ebay.com/itm/BEATLES-ICE-CREAM-BAR-WRAPPER-1960s-/360836185103\">ice cream bars\u003c/a>, Nestle Quick (\u003ca href=\"http://www.serioustoyz.com/rare-nestles-quik-can-with-inflatable-beatles-doll-lot23.aspx\">this vintage tin\u003c/a> of the chocolate drink mix went up for auction starting at $1,200!), even bubble gum. (Although whoever thought it wise to make \u003ca href=\"http://www.rarebeatles.com/photopg2/plakwrap.jpg\">Ringo Starr the heartthrob focus of this gum wrapper\u003c/a>, while \u003cem>leaving Paul McCartney off completely\u003c/em>, had some serious judgment issues.)\u003c/p>\n\u003cp>More recently, cookbooks have offered up recipes — like \"Strawberry Pie Forever\" and \"Can't Buy Me Fudge\" — inspired by the lyrics of Beatles songs.\u003c/p>\n\u003cfigure id=\"attachment_77903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_05_custom-ca84d897ac5464d407e41c293c628657cd117f8a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_05_custom-ca84d897ac5464d407e41c293c628657cd117f8a-1024x767.jpg\" alt=\"The Beatle's 1966 album Revolver is depicted on a retro-style, modern metal lunchbox. Photo: mrapp123/eBay\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beatle's 1966 album Revolver is depicted on a retro-style, modern metal lunchbox. Photo: \u003ca href=\"http://www.ebay.com/itm/Set-of-13-Beatles-Reproduction-Metal-Lunchboxes-VERY-Hard-to-find-Set-of-13-/201002931899?pt=LH_DefaultDomain_0&hash=item2eccb556bb\">mrapp123/eBay\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_03_custom-8e659e06c288ec43c6cd8a8f5dca07cbffc37e5f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_03_custom-8e659e06c288ec43c6cd8a8f5dca07cbffc37e5f-1024x767.jpg\" alt=\"Take Abbey Road (1969) to lunch. Photo: mrapp123/eBay\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take Abbey Road (1969) to lunch. Photo: \u003ca href=\"http://www.ebay.com/itm/Set-of-13-Beatles-Reproduction-Metal-Lunchboxes-VERY-Hard-to-find-Set-of-13-/201002931899?pt=LH_DefaultDomain_0&hash=item2eccb556bb\">mrapp123/eBay\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing how they managed to infiltrate every part of pop culture,\" says Spizer.\u003c/p>\n\u003cp>For those of us who want to rock a retro Beatles lunchbox without selling an organ to pay for it, there are always the reproductions and new versions that hit the market starting in the the 1990s. You can pick one of these up in the $10 to $25 range.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Soon after they arrived on U.S. shores, The Beatles infiltrated just about every part of American pop culture — including lunchboxes. Fans have been known to shell out more than $1,000 for an authentic 1960s lunchbox featuring the band.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77900\" class=\"wp-caption aligncenter\" style=\"max-width: 861px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_01_custom-1106696e5c820acd64b2ce9920a739a683434974.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_01_custom-1106696e5c820acd64b2ce9920a739a683434974.jpg\" alt=\"I want to hold your lunch! This 1965 lunchbox — considered "one of the Holy Grails" of lunchbox collecting — sold for $936.10 in 2013. It came with a thermos. Another mint condition sample sold for $1,625 last fall. Photo: Courtesy of Hake's Americana & Collectibles\" width=\"861\" height=\"855\" class=\"size-full wp-image-77900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I want to hold your lunch! This 1965 lunchbox — considered \"one of the Holy Grails\" of lunchbox collecting — sold for $936.10 in 2013. It came with a thermos. Another mint condition sample sold for $1,625 last fall. Photo: Courtesy of \u003ca href=\"http://www.hakes.com/item.asp?Auction=208&ItemNo=120634\">Hake's Americana & Collectibles\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/07/273119649/beatlemania-when-the-fab-four-rocked-the-lunchroom\">The Salt at NPR Food\u003c/a> (2/9/14)\u003c/p>\n\u003cp>The Beatles are not only considered the top of the heap when it comes to musical acts of the 20th century, they're also apparently the kings of the lunchbox.\u003c/p>\n\u003cp>After John, Paul, George and Ringo shook their little mop tops on \u003cem>The Ed Sullivan Show\u003c/em>, 50 years ago this Sunday, American lunchbox manufacturers figured out, hey, the kids dig 'em. Let's put these boys on lunchboxes. And so in 1965, The Beatles became the first pop music group ever to grace a metal lunchbox, according to a Smithsonian exhibit from several years ago. Pictured above, the light-blue metal box is widely considered \"one of the Holy Grails\" of the lunchbox-collecting world, says\u003ca href=\"http://collectibles.about.com/bio/Barbara-Crews-3824.htm\"> Barbara Crews\u003c/a>, the collectibles expert for \u003ca href=\"http://About.com\">About.com\u003c/a>.\u003c/p>\n\u003cp>It came with a thermos and some serious street cred, says Beatles historian \u003ca href=\"http://www.beatle.net/about/\">Bruce Spizer\u003c/a>. Last year, a mint condition version of that lunchbox sold for $1,625. Yeah, you read that \u003ca href=\"http://www.serioustoyz.com/rare-nestles-quik-can-with-inflatable-beatles-doll-lot23.aspx\">right\u003c/a>.\u003c/p>\n\u003cp>\"Anyone who is despondent they didn't keep theirs\" from childhood, says Spizer, \"they need to remember how cool it was to go to school carrying that lunchbox and be the envy of their friends.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not just a nostalgia item, that box represents the intersection of two American pop cultural forces of the era: The Beatles themselves, of course, and the rise of the lunchbox as an expression of self-identity for kids (and a way to market to them).\u003c/p>\n\u003cp>\"A lunch box was not merely a lunch box, but a statement of who we were,\" as the Smithsonian's exhibit, \u003ca href=\"http://www.sites.si.edu/exhibitions/exhibits/archived_exhibitions/lunch/main.htm\">Taking America to Lunch\u003c/a>, put it.\u003c/p>\n\u003cfigure id=\"attachment_77901\" class=\"wp-caption aligncenter\" style=\"max-width: 863px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_02_custom-ace1ac26c72ccbad5cc9a3bc9cdd26f8b2d3bf2e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_02_custom-ace1ac26c72ccbad5cc9a3bc9cdd26f8b2d3bf2e.jpg\" alt=\"This 1968 Yellow Submarine Beatles lunchbox sold for $851.60 in 2011. Photo: Courtesy of Hake's Americana & Collectibles\" width=\"863\" height=\"573\" class=\"size-full wp-image-77901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1968 Yellow Submarine Beatles lunchbox sold for $851.60 in 2011. Photo: Courtesy of \u003ca href=\"http://www.hakes.com/item.asp?Auction=202&ItemNo=96481\">Hake's Americana & Collectibles\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, even a beat-up version of that 1965 Beatles lunchbox can sell for $200 or $300, Crews says.\u003c/p>\n\u003cp>A second Beatles lunchbox was released in 1968 to mark the release of \u003cem>Yellow Submarine\u003c/em>, that trippy cartoon phenomenon based on the band's music. Those babies will fetch $400 or more these days, says Crews.\u003c/p>\n\u003cfigure id=\"attachment_77902\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_04_custom-41b2a4c2baf3841fdb3c481d19d7b8245c3b7a6b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_04_custom-41b2a4c2baf3841fdb3c481d19d7b8245c3b7a6b-1024x767.jpg\" alt=\"While an original Beatles lunchbox will cost you hundreds of dollars, fans can pick up a version made in the '90s or later in the $10-$25 range. Here's one based on the 1965 album Help! It's being sold on eBay as part of a set of 13 lunchboxes, each based on a different Beatles album cover. Photo: mrapp123/eBay\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While an original Beatles lunchbox will cost you hundreds of dollars, fans can pick up a version made in the '90s or later in the $10-$25 range. Here's one based on the 1965 album Help! It's being sold on eBay as part of a set of 13 lunchboxes, each based on a different Beatles album cover. Photo: \u003ca href=\"http://www.ebay.com/itm/Set-of-13-Beatles-Reproduction-Metal-Lunchboxes-VERY-Hard-to-find-Set-of-13-/201002931899?pt=LH_DefaultDomain_0&hash=item2eccb556bb\">\u003c/a>\u003ca href=\"http://www.ebay.com/itm/Set-of-13-Beatles-Reproduction-Metal-Lunchboxes-VERY-Hard-to-find-Set-of-13-/201002931899?pt=LH_DefaultDomain_0&hash=item2eccb556bb\">mrapp123/eBay\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And it wasn't just lunchboxes. Apparently, food manufacturers would use the Fab Four's image to sell just about anything – \u003ca href=\"http://www.ebay.com/itm/BEATLES-ICE-CREAM-BAR-WRAPPER-1960s-/360836185103\">ice cream bars\u003c/a>, Nestle Quick (\u003ca href=\"http://www.serioustoyz.com/rare-nestles-quik-can-with-inflatable-beatles-doll-lot23.aspx\">this vintage tin\u003c/a> of the chocolate drink mix went up for auction starting at $1,200!), even bubble gum. (Although whoever thought it wise to make \u003ca href=\"http://www.rarebeatles.com/photopg2/plakwrap.jpg\">Ringo Starr the heartthrob focus of this gum wrapper\u003c/a>, while \u003cem>leaving Paul McCartney off completely\u003c/em>, had some serious judgment issues.)\u003c/p>\n\u003cp>More recently, cookbooks have offered up recipes — like \"Strawberry Pie Forever\" and \"Can't Buy Me Fudge\" — inspired by the lyrics of Beatles songs.\u003c/p>\n\u003cfigure id=\"attachment_77903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_05_custom-ca84d897ac5464d407e41c293c628657cd117f8a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_05_custom-ca84d897ac5464d407e41c293c628657cd117f8a-1024x767.jpg\" alt=\"The Beatle's 1966 album Revolver is depicted on a retro-style, modern metal lunchbox. Photo: mrapp123/eBay\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beatle's 1966 album Revolver is depicted on a retro-style, modern metal lunchbox. Photo: \u003ca href=\"http://www.ebay.com/itm/Set-of-13-Beatles-Reproduction-Metal-Lunchboxes-VERY-Hard-to-find-Set-of-13-/201002931899?pt=LH_DefaultDomain_0&hash=item2eccb556bb\">mrapp123/eBay\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_03_custom-8e659e06c288ec43c6cd8a8f5dca07cbffc37e5f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beatles_03_custom-8e659e06c288ec43c6cd8a8f5dca07cbffc37e5f-1024x767.jpg\" alt=\"Take Abbey Road (1969) to lunch. Photo: mrapp123/eBay\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take Abbey Road (1969) to lunch. Photo: \u003ca href=\"http://www.ebay.com/itm/Set-of-13-Beatles-Reproduction-Metal-Lunchboxes-VERY-Hard-to-find-Set-of-13-/201002931899?pt=LH_DefaultDomain_0&hash=item2eccb556bb\">mrapp123/eBay\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing how they managed to infiltrate every part of pop culture,\" says Spizer.\u003c/p>\n\u003cp>For those of us who want to rock a retro Beatles lunchbox without selling an organ to pay for it, there are always the reproductions and new versions that hit the market starting in the the 1990s. You can pick one of these up in the $10 to $25 range.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soba: More Than Just Noodles, It's A Cultural Heritage ... And Art Form",
"title": "Soba: More Than Just Noodles, It's A Cultural Heritage ... And Art Form",
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"content": "\u003cfigure id=\"attachment_76863\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000016398031medium1_wide-19564eedb7b7913ecfe0c1e6e8711f6a02d1f94a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000016398031medium1_wide-19564eedb7b7913ecfe0c1e6e8711f6a02d1f94a-1024x575.jpg\" alt=\"Genuine soba noodles are difficult to find in the U.S. Photo: iStock\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genuine soba noodles are difficult to find in the U.S. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264399896/why-soba-is-more-than-just-food-its-an-art-form\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140121_me_soba_as_cultural_heritage.mp3\"] \u003c/p>\n\u003cp>Post by Alexandra Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264399896/why-soba-is-more-than-just-food-its-an-art-form\">The Salt at NPR Food\u003c/a> (1/21/14)\u003c/p>\n\u003cp>Traditional Japanese cuisine, known as \u003cem>washoku\u003c/em>, is now an Intangible Cultural Heritage, according to the United Nations.\u003c/p>\n\u003cp>Tofu, mochi and miso are a few examples, but it's the buckwheat noodle, or soba, that many consider the humble jewel of Japanese cuisine. It's not easy to find in the U.S., but one Los Angeles woman is helping preserve the craft of making soba.\u003c/p>\n\u003cp>In a cooking classroom off a busy street in L.A., Sonoko Sakai is teaching about the simplicity of making buckwheat noodles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Basically, soba is only two things: flour and water,\" Sakai explains.\u003c/p>\n\u003cp>A handful of students gather around the slender Sakai as she shows them how to mix the flour and water together.\u003c/p>\n\u003cp>\"As we're mixing the dough,\" she instructs them, \"we want to distribute the water into the cells of the buckwheat and wheat flour as quickly as we can.\"\u003c/p>\n\u003cp>The key ingredient is buckwheat, and despite its name, it is not part of the wheat family. The triangular brown seeds are actually more closely related to rhubarb or sorrel.\u003c/p>\n\u003cp>One of the students who came to the class is Mikie Shioya. She's a native of Japan and wants to eat authentic soba here in the U.S.\u003c/p>\n\u003cp>\"Soba is my favorite food,\" she says.\u003c/p>\n\u003cp>But finding genuine versions in the U.S. is difficult. The packaged noodles available in grocery stores are made mostly of wheat flour. And only a handful of restaurants stateside serve it up in the traditional way, meaning the chefs make the dough and cut and boil the noodles in front of customers. Shioya hopes to recreate that taste in her own kitchen.\u003c/p>\n\u003cp>\"I don't know anybody who makes soba at home,\" Shioya says. \"If you live in Japan, you can just go to a really good soba place. But here in L.A., there's no where to go.\"\u003c/p>\n\u003cp>\"You get so desperate,\" Sakai chimes in, \"you have to make it.\"\u003c/p>\n\u003cp>Sakai explains that the beloved noodle is a Japanese creation, unlike, say, the Ramen noodle, which originated in China.\u003c/p>\n\u003cp>Soba, Sakai says, \"came to Japan as a porridge, and the Buddhist monks who studied in China had it during their long meditative journeys. And they brought it back to Japan, and the people in Japan turned it into noodles.\"\u003c/p>\n\u003cp>From start to finish, it takes Sakai only 15 minutes to make and cook the noodles from scratch. She can't imagine doing it any other way. For her, there's a joy in making something by hand, and while Sakai loves the taste, soba is more than just food; it's an art form.\u003c/p>\n\u003cp>Sakai and the her students cut the noodles into long, slender strips as thin as matchsticks. They're dunked in boiling water for just a minute and then shocked cold in an ice bath.\u003c/p>\n\u003cp>The students get a new appreciation for the subtle flavor, as they taste it plain, in broth and with soybean powder.\u003c/p>\n\u003cp>\"It's very much like wine,\" Sakai says. \"It's like eating fresh fruit, and you don't want to mask it with other things. So yes, it's a very bland flavor, but if you acquire the taste for it, you begin to really appreciate the depth of soba, of buckwheat and the work of the artisans.\"\u003c/p>\n\u003cp>And Sakai is going beyond just crafting and teaching soba. She's learning to grow buckwheat and even bought a stone mill to make her own flour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The United Nations has named traditional Japanese cuisine — known as Washoku — an intangible cultural heritage. One of the oldest foods of Washoku is the soba noodle. But what most Americans call soba is a pale comparison to the actual cuisine. One woman in Southern California is trying to keep the true traditional noodle alive in America.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Basically, soba is only two things: flour and water,\" Sakai explains.\u003c/p>\n\u003cp>A handful of students gather around the slender Sakai as she shows them how to mix the flour and water together.\u003c/p>\n\u003cp>\"As we're mixing the dough,\" she instructs them, \"we want to distribute the water into the cells of the buckwheat and wheat flour as quickly as we can.\"\u003c/p>\n\u003cp>The key ingredient is buckwheat, and despite its name, it is not part of the wheat family. The triangular brown seeds are actually more closely related to rhubarb or sorrel.\u003c/p>\n\u003cp>One of the students who came to the class is Mikie Shioya. She's a native of Japan and wants to eat authentic soba here in the U.S.\u003c/p>\n\u003cp>\"Soba is my favorite food,\" she says.\u003c/p>\n\u003cp>But finding genuine versions in the U.S. is difficult. The packaged noodles available in grocery stores are made mostly of wheat flour. And only a handful of restaurants stateside serve it up in the traditional way, meaning the chefs make the dough and cut and boil the noodles in front of customers. Shioya hopes to recreate that taste in her own kitchen.\u003c/p>\n\u003cp>\"I don't know anybody who makes soba at home,\" Shioya says. \"If you live in Japan, you can just go to a really good soba place. But here in L.A., there's no where to go.\"\u003c/p>\n\u003cp>\"You get so desperate,\" Sakai chimes in, \"you have to make it.\"\u003c/p>\n\u003cp>Sakai explains that the beloved noodle is a Japanese creation, unlike, say, the Ramen noodle, which originated in China.\u003c/p>\n\u003cp>Soba, Sakai says, \"came to Japan as a porridge, and the Buddhist monks who studied in China had it during their long meditative journeys. And they brought it back to Japan, and the people in Japan turned it into noodles.\"\u003c/p>\n\u003cp>From start to finish, it takes Sakai only 15 minutes to make and cook the noodles from scratch. She can't imagine doing it any other way. For her, there's a joy in making something by hand, and while Sakai loves the taste, soba is more than just food; it's an art form.\u003c/p>\n\u003cp>Sakai and the her students cut the noodles into long, slender strips as thin as matchsticks. They're dunked in boiling water for just a minute and then shocked cold in an ice bath.\u003c/p>\n\u003cp>The students get a new appreciation for the subtle flavor, as they taste it plain, in broth and with soybean powder.\u003c/p>\n\u003cp>\"It's very much like wine,\" Sakai says. \"It's like eating fresh fruit, and you don't want to mask it with other things. So yes, it's a very bland flavor, but if you acquire the taste for it, you begin to really appreciate the depth of soba, of buckwheat and the work of the artisans.\"\u003c/p>\n\u003cp>And Sakai is going beyond just crafting and teaching soba. She's learning to grow buckwheat and even bought a stone mill to make her own flour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Fruits Of Free Trade: How NAFTA Revamped The American Diet",
"title": "The Fruits Of Free Trade: How NAFTA Revamped The American Diet",
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"content": "\u003cfigure id=\"attachment_76306\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\" alt=\"A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP \" width=\"624\" height=\"350\" class=\"size-full wp-image-76306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">The Salt at NPR Food\u003c/a> (1/9/14)\u003c/p>\n\u003cp>Walk through the produce section of your supermarket and you'll see things you'd never have seen years ago — like fresh raspberries or green beans in the dead of winter.\u003c/p>\n\u003cp>Much of that produce comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month.\u003c/p>\n\u003cp>In the years since, NAFTA radically changed the way we get our fruits and vegetables. For starters, the volume of produce from Mexico to the U.S. has tripled since 1994.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are several reasons why, explains Jaime Chamberlain, president of J-C Distributing Inc., a large produce importer and distributorship in Nogales, Ariz.\u003c/p>\n\u003cp>First, NAFTA eliminated tariffs. Cantaloupes, for instance, used to have a 35 percent tax on them when they crossed the border. No tariffs meant lower prices.\u003c/p>\n\u003cp>Second, NAFTA encouraged investment. So companies like Chamberlain's have invested hundreds of millions of dollars in Mexican farms. That has helped create year-round supply and demand for U.S. and Canadian customers.\u003c/p>\n\u003cp>\"Twenty years ago, in tomato items alone, you did not have 365-day distribution from Mexico to the United States,\" he says. \"And now ... every single day of the year, you will find Mexican tomatoes in the U.S. market.\"\u003c/p>\n\u003cp>Availability is what seems to matter to shoppers like Garrett Larriba, whom I encountered at a Tucson, Ariz., Safeway.\u003c/p>\n\u003cp>I asked him if he knows where his produce comes from.\u003c/p>\n\u003cp>\"No, no I don't,\" he said.\u003c/p>\n\u003cp>Does he care? \"No, not really.\"\u003c/p>\n\u003cp>But a number of other people I spoke with at the same Tucson Safeway \u003cem>do\u003c/em> care — including Larribas' companion, Christine Peterson.\u003c/p>\n\u003cp>\"I try to eat local as frequently as possible,\" she told me, \"and I do care where it comes from.\"\u003c/p>\n\u003cp>Peterson said she wants to support local farmers — and justified or not, she worries about food safety.\u003c/p>\n\u003cp>Of course, for consumers fully committed to buying local, that also means buying only what's in season.\u003c/p>\n\u003cp>\"I don't have much fruit in the winter — bluntly,\" says Joan Gussow, a nutritionist and author who has been \u003ca href=\"http://www.nytimes.com/2010/08/19/garden/19garden.html?_r=0\">called\u003c/a> the \"matriarch of the eat-locally-think-globally food movement.\"\u003c/p>\n\u003cp>Gussow eats mostly dried fruit in winter and whatever vegetables grow near her home in New York's Hudson Valley. By selling fruits and vegetables bred to travel long distances, she says, NAFTA has helped train people to value convenience over flavor.\u003c/p>\n\u003cp>\"It's meant that people don't know anything about where their food comes from, and they don't know anything about seasons,\" Gussow says. \"And so they really have settled — as they have with tomatoes — for something that is really like a giant orange golf ball.\"\u003c/p>\n\u003cp>Jaime Chamberlain disagrees. He says the produce industry has made great strides in packaging and shipping more flavorful fruits and vegetables from Mexico. Don't knock availability — celebrate it, he says.\u003c/p>\n\u003cp>\"We should be teaching our children that nowadays, you're able to enjoy strawberries even though you're in the dead of winter in January,\" he says.\u003c/p>\n\u003cp>Enjoy it or not, that's what Americans got from NAFTA. As for getting your children to eat more fruits and vegetables — that's another issue altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Signed 20 years ago this month, the landmark trade agreement radically altered the way we get our fruits and vegetables, encouraging year-round imports from Mexican farms. That's why it's now no big deal to find, say, raspberries in winter. But critics say it also has trained consumers to value convenience over flavor and has dulled knowledge of where food comes from.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76306\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\" alt=\"A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP \" width=\"624\" height=\"350\" class=\"size-full wp-image-76306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">The Salt at NPR Food\u003c/a> (1/9/14)\u003c/p>\n\u003cp>Walk through the produce section of your supermarket and you'll see things you'd never have seen years ago — like fresh raspberries or green beans in the dead of winter.\u003c/p>\n\u003cp>Much of that produce comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month.\u003c/p>\n\u003cp>In the years since, NAFTA radically changed the way we get our fruits and vegetables. For starters, the volume of produce from Mexico to the U.S. has tripled since 1994.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are several reasons why, explains Jaime Chamberlain, president of J-C Distributing Inc., a large produce importer and distributorship in Nogales, Ariz.\u003c/p>\n\u003cp>First, NAFTA eliminated tariffs. Cantaloupes, for instance, used to have a 35 percent tax on them when they crossed the border. No tariffs meant lower prices.\u003c/p>\n\u003cp>Second, NAFTA encouraged investment. So companies like Chamberlain's have invested hundreds of millions of dollars in Mexican farms. That has helped create year-round supply and demand for U.S. and Canadian customers.\u003c/p>\n\u003cp>\"Twenty years ago, in tomato items alone, you did not have 365-day distribution from Mexico to the United States,\" he says. \"And now ... every single day of the year, you will find Mexican tomatoes in the U.S. market.\"\u003c/p>\n\u003cp>Availability is what seems to matter to shoppers like Garrett Larriba, whom I encountered at a Tucson, Ariz., Safeway.\u003c/p>\n\u003cp>I asked him if he knows where his produce comes from.\u003c/p>\n\u003cp>\"No, no I don't,\" he said.\u003c/p>\n\u003cp>Does he care? \"No, not really.\"\u003c/p>\n\u003cp>But a number of other people I spoke with at the same Tucson Safeway \u003cem>do\u003c/em> care — including Larribas' companion, Christine Peterson.\u003c/p>\n\u003cp>\"I try to eat local as frequently as possible,\" she told me, \"and I do care where it comes from.\"\u003c/p>\n\u003cp>Peterson said she wants to support local farmers — and justified or not, she worries about food safety.\u003c/p>\n\u003cp>Of course, for consumers fully committed to buying local, that also means buying only what's in season.\u003c/p>\n\u003cp>\"I don't have much fruit in the winter — bluntly,\" says Joan Gussow, a nutritionist and author who has been \u003ca href=\"http://www.nytimes.com/2010/08/19/garden/19garden.html?_r=0\">called\u003c/a> the \"matriarch of the eat-locally-think-globally food movement.\"\u003c/p>\n\u003cp>Gussow eats mostly dried fruit in winter and whatever vegetables grow near her home in New York's Hudson Valley. By selling fruits and vegetables bred to travel long distances, she says, NAFTA has helped train people to value convenience over flavor.\u003c/p>\n\u003cp>\"It's meant that people don't know anything about where their food comes from, and they don't know anything about seasons,\" Gussow says. \"And so they really have settled — as they have with tomatoes — for something that is really like a giant orange golf ball.\"\u003c/p>\n\u003cp>Jaime Chamberlain disagrees. He says the produce industry has made great strides in packaging and shipping more flavorful fruits and vegetables from Mexico. Don't knock availability — celebrate it, he says.\u003c/p>\n\u003cp>\"We should be teaching our children that nowadays, you're able to enjoy strawberries even though you're in the dead of winter in January,\" he says.\u003c/p>\n\u003cp>Enjoy it or not, that's what Americans got from NAFTA. As for getting your children to eat more fruits and vegetables — that's another issue altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists",
"title": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75902\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3-1024x768.jpe\" alt=\"Illustration of a prison loaf by Lisa Brown for NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration of a prison loaf by Lisa Brown for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3\"] \u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>In many prisons and jails across the U.S., punishment can come in the form of a bland, brownish lump. Known as nutraloaf, or simply \"the loaf,\" it's fed day after day to inmates who throw food or, in some cases, get violent. Even though it meets nutritional guidelines, civil rights activists urge against the use of the brick-shaped meal.\u003c/p>\n\u003cp>Tasteless food as punishment is nothing new: Back in the 19th century, prisoners were given bread and water until they'd earned with good behavior the right to eat meat and cheese.\u003c/p>\n\u003cp>But the loaf is something above and beyond. Prisons and jails are allowed to come up with their own version, so some resort to grinding up leftovers into a dense mass that's reheated. Other institutions make loaves from scratch out of shredded and mashed vegetables, beans and starches. They're rendered even more unappetizing by being served in a small paper sack, with no seasoning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Prisoners who've had the loaf hate it. Johnnie Walton had to eat it in the Tamms Supermax in Illinois. He describes it as \"bland, like cardboard.\" Aaron Fraser got the loaf while he was serving time from 2004 to 2007 in several different institutions for a counterfeit-check scheme. He loathed it.\u003c/p>\n\u003cp>\"They take a bunch of guck, like whatever they have available, and they put it in some machine,\" Fraser says. \"I would have to be on the point of dizziness when I know I have no choice [to eat it].\"\u003c/p>\n\u003cp>No one knows exactly how many institutions use it, but \u003ca href=\"http://www.acfsa.org/board.php\">Benson Li\u003c/a>, the former president of the Association of Correctional Food Service Affiliates, estimates that the number is over 100. At least 12 states — including California, Texas and New York — serve it in state-run institutions, as do dozens of municipal and county jails across the country.\u003c/p>\n\u003cp>In Pennsylvania state prisons, \"food loaf\" is made with milk, rice, potatoes, carrots, cabbage, oatmeal, beans and margarine. The Clark County Jail in Washington state serves a version with most of those ingredients, plus ground beef or chicken, apples and tomatoes.\u003c/p>\n\u003cp>Law enforcement says the loaf isn't so bad. \"It's a food source; it contains all the vitamins and nutrients and minerals that a human being needs,\" says \u003ca href=\"http://county.milwaukee.gov/MeettheSheriff9152.htm\">Milwaukee County Sheriff David Clarke\u003c/a>, who has used the loaf in his jail for five years. \"It's been approved by the courts. I've had it myself — it's like eating meatloaf. \"\u003c/p>\n\u003cp>But prisoners who misbehave don't just get it once. They have to eat it at every meal, for days or weeks at a time. That's why it works as a deterrent, says Sheriff Clarke.\u003c/p>\n\u003cp>\"If you're up on a first-degree murder charge, or some serious sexual assault of a child, you don't have much to lose in jail,\" says Clarke.\u003c/p>\n\u003cp>\"But when we started to use this in the disciplinary pods, all of a sudden the incidence of fights, disorder, of attacks against our staff started to drop tremendously. The word got around — we knew it would. And we'll often hear from inmates, 'Please, please, I won't do that anymore. Don't put me in the disciplinary pod. I don't want to eat nutraloaf.' \"\u003c/p>\n\u003cp>Scientists say it's the monotony of eating the loaf that's the real punishment. \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a physiological psychologist at the Monell Chemical Senses Center in Philadelphia, says humans have evolved to crave a variety of food.\u003c/p>\n\u003cp>\"Having to eat the loaf over and over again probably makes people miserable. They might be a little nauseated by it, they're craving other foods,\" says Pelchat.\u003c/p>\n\u003cp>And it can sometimes stop prisoners from eating altogether. \"It's very difficult to consume enough calories to keep your weight up if you're on a boring diet,\" says Pelchat.\u003c/p>\n\u003cp>That's why human rights advocates say it's unethical to use food as punishment in this way. \u003c/p>\n\u003cp>\"Given that food is clearly recognized as a basic human need to which prisoners are constitutionally entitled, restrictions on food, taking away food has always been sort of legally right on the line,\" says \u003ca href=\"https://www.aclu.org/blog/author/david-fathi\">David Fathi\u003c/a>, director of the National Prison Project for the American Civil Liberties Union.\u003c/p>\n\u003cp>There's no guidance from the government on using the loaf, but the American Correctional Association, which accredits prisons and sets best practices for the industry, discourages using food as a disciplinary measure.\u003c/p>\n\u003cp>The Federal Bureau of Prisons says it has never used the loaf in its facilities. Still, the loaf persists in other parts of the corrections system, and no agencies or organizations are keeping track of where and how often it's used.\u003c/p>\n\u003cp>So Benson Li, the former president of the Association of Correctional Food Service Affiliates and the food service director at the Los Angeles County Jail, offered to help us find that out.\u003c/p>\n\u003cp>At a recent meeting of the association, Li conducted an informal survey at the request of NPR. About 40 percent of the prisons and jails that responded said their use of the loaf is diminishing, 30 percent said they do not use nutraloaf, and about 20 percent said their use was about the same or slightly growing.\u003c/p>\n\u003cp>Li says that, overall, the results suggest that the loaf is gradually being phased out.\u003c/p>\n\u003cp>\"[Prisons and jails] are using less or some of them are using sparingly — maybe just two to three times in the last year,\" he says.\u003c/p>\n\u003cp>Li says he thinks one of the reasons for this is that prisoners have been challenging the loaf in the courts.\u003c/p>\n\u003cp>\"You have seen a lot of different inmate claims and lawsuits against the Eighth Amendment in different states,\" he says.\u003c/p>\n\u003cp>One of the provisions of the Eighth Amendment is that \"cruel and unusual punishment\" not be inflicted on prisoners. So the prisoners who are filing these suits are hoping the courts will rule that chewing on loaf day after day is unconstitutional. And, believe it or not, there is precedent: In the 1970s, the Supreme Court \u003ca href=\"https://bulk.resource.org/courts.gov/c/US/437/437.US.678.76-1660.html\">ruled\u003c/a> that a potato-y prison paste called grue should be outlawed under the Eighth Amendment.\u003c/p>\n\u003cp>The loaf has held up better than grue. Of the 22 cases brought since the beginning of 2012 alone, none have succeeded. But Li's informal survey suggests that the court cases are making the corrections industry increasingly squeamish about serving it.\u003c/p>\n\u003cp>And Fathi of the ACLU says this is part of a bigger transformation happening in the industry.\u003c/p>\n\u003cp>\"The fading of the use of nutraloaf is part of a larger long-term trend toward professionalization and, in most respects, more humane conditions of confinement,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In many prisons and jails across the U.S., a bland, brownish lump is served to inmates who misbehave. Law enforcement officials say it's not that bad, and it's a very effective deterrent. But the practice is starting to fade as more prisoners argue that the loaf is cruel and unusual punishment.",
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"title": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75902\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3-1024x768.jpe\" alt=\"Illustration of a prison loaf by Lisa Brown for NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration of a prison loaf by Lisa Brown for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>In many prisons and jails across the U.S., punishment can come in the form of a bland, brownish lump. Known as nutraloaf, or simply \"the loaf,\" it's fed day after day to inmates who throw food or, in some cases, get violent. Even though it meets nutritional guidelines, civil rights activists urge against the use of the brick-shaped meal.\u003c/p>\n\u003cp>Tasteless food as punishment is nothing new: Back in the 19th century, prisoners were given bread and water until they'd earned with good behavior the right to eat meat and cheese.\u003c/p>\n\u003cp>But the loaf is something above and beyond. Prisons and jails are allowed to come up with their own version, so some resort to grinding up leftovers into a dense mass that's reheated. Other institutions make loaves from scratch out of shredded and mashed vegetables, beans and starches. They're rendered even more unappetizing by being served in a small paper sack, with no seasoning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prisoners who've had the loaf hate it. Johnnie Walton had to eat it in the Tamms Supermax in Illinois. He describes it as \"bland, like cardboard.\" Aaron Fraser got the loaf while he was serving time from 2004 to 2007 in several different institutions for a counterfeit-check scheme. He loathed it.\u003c/p>\n\u003cp>\"They take a bunch of guck, like whatever they have available, and they put it in some machine,\" Fraser says. \"I would have to be on the point of dizziness when I know I have no choice [to eat it].\"\u003c/p>\n\u003cp>No one knows exactly how many institutions use it, but \u003ca href=\"http://www.acfsa.org/board.php\">Benson Li\u003c/a>, the former president of the Association of Correctional Food Service Affiliates, estimates that the number is over 100. At least 12 states — including California, Texas and New York — serve it in state-run institutions, as do dozens of municipal and county jails across the country.\u003c/p>\n\u003cp>In Pennsylvania state prisons, \"food loaf\" is made with milk, rice, potatoes, carrots, cabbage, oatmeal, beans and margarine. The Clark County Jail in Washington state serves a version with most of those ingredients, plus ground beef or chicken, apples and tomatoes.\u003c/p>\n\u003cp>Law enforcement says the loaf isn't so bad. \"It's a food source; it contains all the vitamins and nutrients and minerals that a human being needs,\" says \u003ca href=\"http://county.milwaukee.gov/MeettheSheriff9152.htm\">Milwaukee County Sheriff David Clarke\u003c/a>, who has used the loaf in his jail for five years. \"It's been approved by the courts. I've had it myself — it's like eating meatloaf. \"\u003c/p>\n\u003cp>But prisoners who misbehave don't just get it once. They have to eat it at every meal, for days or weeks at a time. That's why it works as a deterrent, says Sheriff Clarke.\u003c/p>\n\u003cp>\"If you're up on a first-degree murder charge, or some serious sexual assault of a child, you don't have much to lose in jail,\" says Clarke.\u003c/p>\n\u003cp>\"But when we started to use this in the disciplinary pods, all of a sudden the incidence of fights, disorder, of attacks against our staff started to drop tremendously. The word got around — we knew it would. And we'll often hear from inmates, 'Please, please, I won't do that anymore. Don't put me in the disciplinary pod. I don't want to eat nutraloaf.' \"\u003c/p>\n\u003cp>Scientists say it's the monotony of eating the loaf that's the real punishment. \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a physiological psychologist at the Monell Chemical Senses Center in Philadelphia, says humans have evolved to crave a variety of food.\u003c/p>\n\u003cp>\"Having to eat the loaf over and over again probably makes people miserable. They might be a little nauseated by it, they're craving other foods,\" says Pelchat.\u003c/p>\n\u003cp>And it can sometimes stop prisoners from eating altogether. \"It's very difficult to consume enough calories to keep your weight up if you're on a boring diet,\" says Pelchat.\u003c/p>\n\u003cp>That's why human rights advocates say it's unethical to use food as punishment in this way. \u003c/p>\n\u003cp>\"Given that food is clearly recognized as a basic human need to which prisoners are constitutionally entitled, restrictions on food, taking away food has always been sort of legally right on the line,\" says \u003ca href=\"https://www.aclu.org/blog/author/david-fathi\">David Fathi\u003c/a>, director of the National Prison Project for the American Civil Liberties Union.\u003c/p>\n\u003cp>There's no guidance from the government on using the loaf, but the American Correctional Association, which accredits prisons and sets best practices for the industry, discourages using food as a disciplinary measure.\u003c/p>\n\u003cp>The Federal Bureau of Prisons says it has never used the loaf in its facilities. Still, the loaf persists in other parts of the corrections system, and no agencies or organizations are keeping track of where and how often it's used.\u003c/p>\n\u003cp>So Benson Li, the former president of the Association of Correctional Food Service Affiliates and the food service director at the Los Angeles County Jail, offered to help us find that out.\u003c/p>\n\u003cp>At a recent meeting of the association, Li conducted an informal survey at the request of NPR. About 40 percent of the prisons and jails that responded said their use of the loaf is diminishing, 30 percent said they do not use nutraloaf, and about 20 percent said their use was about the same or slightly growing.\u003c/p>\n\u003cp>Li says that, overall, the results suggest that the loaf is gradually being phased out.\u003c/p>\n\u003cp>\"[Prisons and jails] are using less or some of them are using sparingly — maybe just two to three times in the last year,\" he says.\u003c/p>\n\u003cp>Li says he thinks one of the reasons for this is that prisoners have been challenging the loaf in the courts.\u003c/p>\n\u003cp>\"You have seen a lot of different inmate claims and lawsuits against the Eighth Amendment in different states,\" he says.\u003c/p>\n\u003cp>One of the provisions of the Eighth Amendment is that \"cruel and unusual punishment\" not be inflicted on prisoners. So the prisoners who are filing these suits are hoping the courts will rule that chewing on loaf day after day is unconstitutional. And, believe it or not, there is precedent: In the 1970s, the Supreme Court \u003ca href=\"https://bulk.resource.org/courts.gov/c/US/437/437.US.678.76-1660.html\">ruled\u003c/a> that a potato-y prison paste called grue should be outlawed under the Eighth Amendment.\u003c/p>\n\u003cp>The loaf has held up better than grue. Of the 22 cases brought since the beginning of 2012 alone, none have succeeded. But Li's informal survey suggests that the court cases are making the corrections industry increasingly squeamish about serving it.\u003c/p>\n\u003cp>And Fathi of the ACLU says this is part of a bigger transformation happening in the industry.\u003c/p>\n\u003cp>\"The fading of the use of nutraloaf is part of a larger long-term trend toward professionalization and, in most respects, more humane conditions of confinement,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'In Meat We Trust' Argues We Got The Meat Industry We Asked For",
"title": "'In Meat We Trust' Argues We Got The Meat Industry We Asked For",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74936\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/istock_000014476652large_slide-556191c9ebb27b1f85a01ea15a96d4a162658b1f-e1386639626492.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/istock_000014476652large_slide-556191c9ebb27b1f85a01ea15a96d4a162658b1f-e1386639626492.jpg\" alt=\"In her new book, historian Maureen Ogle examines the rise of our modern meat industry. She argues that there's a fundamental disconnect in the way many of us view meat. Photo: iStockphoto\" width=\"640\" height=\"426\" class=\"size-full wp-image-74936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In her new book, historian Maureen Ogle examines the rise of our modern meat industry. She argues that there's a fundamental disconnect in the way many of us view meat. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kcur.org/people/jeremy-bernfeld\">Jeremy Bernfeld\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/06/249352711/in-meat-we-trust-argues-we-got-the-meat-industry-we-asked-for\">The Salt at NPR Food\u003c/a> (12/8/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/249718845/in-meat-we-trust-an-unexpected-history-of-carnivore-america\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/inmeatwetrust.jpg\" alt=\"In Meat We Trust: An Unexpected History of Carnivore America. Author: Maureen Ogle\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-74940\">\u003c/a>The meat on your dinner table probably didn't come from a happy little cow that lived a wondrous life out on rolling green hills. It probably also wasn't produced by a robot animal killer hired by an evil cabal of monocle-wearing industrialists.\u003c/p>\n\u003cp>Truth is, the meat industry is complicated, and it's impossible to understand without a whole lot of context. That's where Maureen Ogle comes in. She's a historian and the author of \u003cem>In Meat We Trust: An Unexpected History of Carnivore America.\u003c/em>\u003c/p>\n\u003cp>Ogle's book examines the pipeline that meat takes today from field to table by trying to understand its roots. She starts all the way back in Colonial America, when settlers found so much available land that they were able to raise livestock they could never have afforded in Europe. Meat, Ogle writes, became a status symbol in early America.\u003c/p>\n\u003cp>Much has been made of the ugly details of the modern meat industry, from Upton Sinclair's \u003cem>The Jungle\u003c/em> to Michael Pollan's \u003cem>Omnivore's Dilemma\u003c/em> to various exposes and \u003ca href=\"http://www.kansascity.com/beef/\">articles on slaughterhouses\u003c/a>. The industry's roots, though, stretch back more than a century, when Americans left their farms for the big cities, leaving a vast urban population with a cash income and a hankering for meat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As more people moved to cities, the gap between the amount of livestock and meat that could be produced constantly lagged the demand on the part of consumers,\" \u003ca href=\"http://harvestpublicmedia.org/content/meat-we-trust-author-explainer\">Ogle told me in a recent interview\u003c/a>.\u003c/p>\n\u003cp>Ogle ties the rise of gigantic meat companies and industrial meatpacking facilities not to post-World War II subsidies and corporate takeovers, but to the rise of cities. Those urbanites wanted meat — and they wanted it cheap.\u003c/p>\n\u003cp>\"As a result, farmers, and urban voters, and the USDA and politicians all agreed that farming in the United States needed to be much more efficient and needed to run more like a factory than what many people think a farm should be like,\" Ogle says. All \"in order to reduce farmers' production costs and, therefore, keep the cost of food down.\"\u003c/p>\n\u003cp>The demand for vast quantities of meat at cheap prices led to meat producers pushing for efficiency and squeezing every bit of profit from every animal. That meant the rise of giant feedlots fattening animals on corn feed, and huge meatpackers processing animals at factory speed and scale. The industrial meat system, Ogle argues, is a supply and demand problem.\u003c/p>\n\u003cp>\"As long as the demand is there, we're going to continue to have these very large industrial systems, because that's the only way to satisfy demand,\" Ogle says. \"You're not going to satisfy demand with small farmers.\"\u003c/p>\n\u003cp>It's that kind of thinking that has opened Ogle up to frequent \u003ca href=\"https://twitter.com/tomphilpott/status/394905366602862593\">criticism on social media\u003c/a> since the book was published on Nov. 12. In the introduction to the book, Ogle writes, \"The battles over production and consumption of meat are nearly as ferocious as those over gays, gun control and marriage.\" Now, Ogle is in the middle of vicious debates on the efficacy of the way meat is raised and processed. (Check the comments under recent interviews with WNYC's \u003ca href=\"http://www.thetakeaway.org/story/meat-we-trust-and-americas-historic-relationship-meat/\">The Takeaway\u003c/a> and \u003ca href=\"http://www.salon.com/2013/11/09/maureen_ogle_michael_pollan_doesnt_get_the_beef_business/\">Salon\u003c/a>.)\u003c/p>\n\u003cp>Ogle has been accused of being a shill for big industry and of being anti-small farmer. But the book doesn't shy away from the realities of the modern meatpacking industry and presents it in realistic detail. Ogle says she doesn't want to pick a side, but merely present a nuanced look at an important issue that has been turned into political sound bites.\u003c/p>\n\u003cp>Ultimately, Ogle finds there is a fundamental disconnect in the way many of us view meat. We want it; we want it cheaply; we want it made in a place where we don't have to deal with the sights and sounds of slaughtering animals; and we don't want it to come from factory farms. Something, Ogle says, has to give. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Historian Maureen Ogle's new book examines the rise of our modern industrial meat system by examining its roots — all the way back to Colonial America. There's a fundamental disconnect, she argues, in our demands for both cheap, plentiful meat and an end to factory farms. Something, she says, has to give.",
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"headline": "'In Meat We Trust' Argues We Got The Meat Industry We Asked For",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74936\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/istock_000014476652large_slide-556191c9ebb27b1f85a01ea15a96d4a162658b1f-e1386639626492.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/istock_000014476652large_slide-556191c9ebb27b1f85a01ea15a96d4a162658b1f-e1386639626492.jpg\" alt=\"In her new book, historian Maureen Ogle examines the rise of our modern meat industry. She argues that there's a fundamental disconnect in the way many of us view meat. Photo: iStockphoto\" width=\"640\" height=\"426\" class=\"size-full wp-image-74936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In her new book, historian Maureen Ogle examines the rise of our modern meat industry. She argues that there's a fundamental disconnect in the way many of us view meat. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kcur.org/people/jeremy-bernfeld\">Jeremy Bernfeld\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/06/249352711/in-meat-we-trust-argues-we-got-the-meat-industry-we-asked-for\">The Salt at NPR Food\u003c/a> (12/8/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/249718845/in-meat-we-trust-an-unexpected-history-of-carnivore-america\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/inmeatwetrust.jpg\" alt=\"In Meat We Trust: An Unexpected History of Carnivore America. Author: Maureen Ogle\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-74940\">\u003c/a>The meat on your dinner table probably didn't come from a happy little cow that lived a wondrous life out on rolling green hills. It probably also wasn't produced by a robot animal killer hired by an evil cabal of monocle-wearing industrialists.\u003c/p>\n\u003cp>Truth is, the meat industry is complicated, and it's impossible to understand without a whole lot of context. That's where Maureen Ogle comes in. She's a historian and the author of \u003cem>In Meat We Trust: An Unexpected History of Carnivore America.\u003c/em>\u003c/p>\n\u003cp>Ogle's book examines the pipeline that meat takes today from field to table by trying to understand its roots. She starts all the way back in Colonial America, when settlers found so much available land that they were able to raise livestock they could never have afforded in Europe. Meat, Ogle writes, became a status symbol in early America.\u003c/p>\n\u003cp>Much has been made of the ugly details of the modern meat industry, from Upton Sinclair's \u003cem>The Jungle\u003c/em> to Michael Pollan's \u003cem>Omnivore's Dilemma\u003c/em> to various exposes and \u003ca href=\"http://www.kansascity.com/beef/\">articles on slaughterhouses\u003c/a>. The industry's roots, though, stretch back more than a century, when Americans left their farms for the big cities, leaving a vast urban population with a cash income and a hankering for meat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As more people moved to cities, the gap between the amount of livestock and meat that could be produced constantly lagged the demand on the part of consumers,\" \u003ca href=\"http://harvestpublicmedia.org/content/meat-we-trust-author-explainer\">Ogle told me in a recent interview\u003c/a>.\u003c/p>\n\u003cp>Ogle ties the rise of gigantic meat companies and industrial meatpacking facilities not to post-World War II subsidies and corporate takeovers, but to the rise of cities. Those urbanites wanted meat — and they wanted it cheap.\u003c/p>\n\u003cp>\"As a result, farmers, and urban voters, and the USDA and politicians all agreed that farming in the United States needed to be much more efficient and needed to run more like a factory than what many people think a farm should be like,\" Ogle says. All \"in order to reduce farmers' production costs and, therefore, keep the cost of food down.\"\u003c/p>\n\u003cp>The demand for vast quantities of meat at cheap prices led to meat producers pushing for efficiency and squeezing every bit of profit from every animal. That meant the rise of giant feedlots fattening animals on corn feed, and huge meatpackers processing animals at factory speed and scale. The industrial meat system, Ogle argues, is a supply and demand problem.\u003c/p>\n\u003cp>\"As long as the demand is there, we're going to continue to have these very large industrial systems, because that's the only way to satisfy demand,\" Ogle says. \"You're not going to satisfy demand with small farmers.\"\u003c/p>\n\u003cp>It's that kind of thinking that has opened Ogle up to frequent \u003ca href=\"https://twitter.com/tomphilpott/status/394905366602862593\">criticism on social media\u003c/a> since the book was published on Nov. 12. In the introduction to the book, Ogle writes, \"The battles over production and consumption of meat are nearly as ferocious as those over gays, gun control and marriage.\" Now, Ogle is in the middle of vicious debates on the efficacy of the way meat is raised and processed. (Check the comments under recent interviews with WNYC's \u003ca href=\"http://www.thetakeaway.org/story/meat-we-trust-and-americas-historic-relationship-meat/\">The Takeaway\u003c/a> and \u003ca href=\"http://www.salon.com/2013/11/09/maureen_ogle_michael_pollan_doesnt_get_the_beef_business/\">Salon\u003c/a>.)\u003c/p>\n\u003cp>Ogle has been accused of being a shill for big industry and of being anti-small farmer. But the book doesn't shy away from the realities of the modern meatpacking industry and presents it in realistic detail. Ogle says she doesn't want to pick a side, but merely present a nuanced look at an important issue that has been turned into political sound bites.\u003c/p>\n\u003cp>Ultimately, Ogle finds there is a fundamental disconnect in the way many of us view meat. We want it; we want it cheaply; we want it made in a place where we don't have to deal with the sights and sounds of slaughtering animals; and we don't want it to come from factory farms. Something, Ogle says, has to give. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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